Name: James’s ‘Old Bank’ Chili
Yield: Serves 10
Ingredients: 1 kg/2 lb 2 oz minced lamb; 75 cl bottle of punchy red wine; 4 tablespoons olive oil; 5–10 bird’s-eye chillies, finely chopped; 3 x 400 g cans chopped tomatoes; 3 x 400 g cans red kidney beans, drained and rinsed; 1 kg/2 lb 2 oz minced beef; sea salt soured cream, grated Cheddar and boiled brown rice to serve; 3 big white onions, finely chopped; cloves from 1 head of garlic, finely chopped; 3 red peppers, deseeded and finely chopped; 3 tablespoons Worcestershire sauce; 1.4 litres/2½ pints tomato passata; 2 tablespoons harissa chilli paste, or more, to taste

Preparation info

Serves
10

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

‘It’s the mix of lamb and beef as well as the Moroccan harissa paste that gives this chili its taste,’ says my friend James. He gets his harissa paste from the market in Marrakech and stores it in olive oil. If Morocco is too far, then most supermarkets have a decent alternative. ‘This is one of the key ingredients and gives a great flavour without going overboard on the heat. And leaving the chili overnight, once cooked, allows the magic to happen.’ The only thing I’d disa