CHEF and blogger Paul James writes for our paper.
Now everyone loves a chilli, whether it’s meat or vegetarian.
If you are having a get-together, this dish is ideal for your guests to just dig in and help themselves.
I always cook this on New Year’s Eve but it is perfect for any gatherings on a cold winter’s night.
But a word of warning from someone with experience (me on New Year’s Eve), although it is good to ensure all your guests are fed first, make sure you put a bowl of this chilli aside for yourself.
Or you may find it will all have been devoured by your family and friends.
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Wild boar New Year’s Eve chilli
Ingredients
2 large onions chopped
2 tins chopped tomatoes (I’ve used Mutti)
4 chillis with seeds sliced
2 tins of kidney beans drained
3 garlic cloves, skins removed and just crushed (Not minced)
500g to 750g of wild boar mince (or any meat mince) – use vegetables for a vegetarian dish.
4 tablespoons of mild chilli powder (add more or less, it’s your New Year’s Eve Chilli)
1tsp of smoked paprika
2 bunches of coriander
Water if required.
Method
1. Just brown the meat in a large saucepan, then fry the onions until translucent, add the chilli powder, smoked paprika, tomatoes, kidney beans, sliced chillis, a can of water, measured from one of the empty tins, throw in the garlic, give it a good stir and simmer for four to five hours.
2. Just check at regular intervals to see it hasn’t dried up and give it a good stir.
3. Once it’s cooked place the large pot of chilli onto a table, stir in the coriander, season again to taste and let your guests help themselves.
