Description

A hearty full flavoured chili. Slightly complex but worth the effort!

Ingredients

Method

Slice the butter in to thin chunks and leave in a large bowl to soften.

Brown mince in tiny batches across two frying pans - smoking hot. Make sure the mince is burning in places and never releases any of it's juices.

In a big pot on a medium-low heat fry the onions with the star anise until they start to colour, then add the garlic. `Cook for 5 minutes.

Turn up the heat to medium, add more oil and the jar of tomato puree. Cook for another 5 minutes.

Add the bottle of wine, reduce by half, then add the mince - breaking up the clumps in the pan.

Add the stock and canned tomatoes, increase heat to return to boil, then reduce heat. Add a good shake of Tabasco then leave to simmer. Remember to stir it occasionally.

Combine the cumin and chilli powder in a cup. Lightly heat 2 tablespoons of oil at the edge of a frying pan. Once warmed, hold the pan so the oil gathers in a small area over the heat then add the cumin and chilli. Keeping the pan tipped, stir it until the spices dissolve. Watch until the mixture lightly fizzes then pour it over the softened butter.

Add all the other butter spices to the bowl and mash until creamy and even-coloured. Add half to the sauce.

Tear a large sheet of cling film and lay out flat. Spoon the remaining mixture in to the middle of the cling film making a sausage shape. Fold the cling film over then rolled it and twist the ends to make a tight sausage. Put it in the freezer to harden.

Drain the peppers and roughly chop. Drain and rinse the kidney beans.

Having left the sauce as long a possible, put the rice on then stir the peppers and beans in to the sauce, before taking off the heat. Continue to stir and the star anise should surface so you can remove.

Serve with grated cheese, sour cream, lime quarters and sliced spiced butter.

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