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Are you feeling a little downhearted that your summer travel plans have flopped? Well, fear not!
This dish is packed with enough heat to have you sweating like you’re sprawled out on the beaches of Cancun, and you won’t even feel the jet lag; win-win, right?
Chilli con Carne is my ultimate favourite thing to make; partly because it’s bloody delicious and can be made with as much or as little effort as you fancy putting in, but mostly because I am a fiend for spice, and this bad boy has it in spades.
It’s a very herb and spice-heavy recipe, but don’t let that scare you. If you don’t have all the ingredients in stock, it is also very versatile, as long as you can get your hands on the fundamentals of paprika, cumin and chilli, you’ll be fine!
The chilli that I’m throwing into this tasty treat is Ghost Ship, created by the ridiculously talented Liam at Spice Island Chilli – and trust me; it brings the magic.
“The year is 1878. The crew of HMS Eurydice are sailing home from the West Indies through calm waters and under blue skies.
Just a few miles from Portsmouth the ship is suddenly engulfed by a blinding snow storm and marauding black squall.
In an instant, Eurydice and over 300 souls are mercilessly capsized and swallowed by the malevolent sea.
Since that fateful day, many sailors and visitors to the Isle of Wight lay claim to witnessing a phantom galleon – a ‘Ghost Ship’ that momentarily haunts the horizon only mysteriously disappear back into the mist and murk.
In a tragic seafaring disaster that remains largely unexplained, the old mariner’s proverb rings true;
‘The Sea never gives up its secrets’
Spice Island Chilli make Ghost Ship – a super hot ghost pepper sauce inspired by the memory of HMS Eurydice and her crew.”
You will need:
500g minced beef
2 cloves garlic
1 red pepper
A medium glass of red wine
1 tsp cumin
1 tsp ground coriander
1 tsp marjoram
1 tsp paprika
1 tbsp tomato paste
2-3 squares dark chocolate
1 tin chopped tomatoes
1 tin kidney beans
200ml beef stock
A dollop of Spice Island Ghost chilli sauce
Salt n pepper
- Pop your olive oil into the bottom of a pan and fry the onions until soft before adding in the beef and frying until browned.
- When the beef is browned add in the crushed garlic and chopped red peppers with your wine and bring to the boil.
- Add in the spices and your Ghost Ship; you can start with a small amount and add more to strengthen the kick!
- Whack in your tomato paste and tin of chopped tomatoes, give it a stir and throw in the beef stock and chocolate, putting the hob onto a simmer and a lid onto your pan.
- You can cook on a low heat for an hour, letting all those gorgeous flavours swim around together in a spicy pool of goodness, before adding the kidney beans in at the last minute and heating through.
- Taste test – add more chilli and salt n pepper if needed.
I’m on a bit of a health kick at the moment on account of the masses of sausage rolls and biscuits I have devoured over the entirety of lockdown, so I had my chilli on a bed of salad, with a squeeze of lime juice, sliced avocado and a dollop of zero fat yoghurt (aren’t I good?!) But you can serve with rice, tortilla chips, wraps – the possibilities are endless – another reason why this is such a banging recipe.
Happy lockdown, stay safe!