James’s ‘Old Bank’ Chili

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

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‘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