Geraldine and Bas Braks’ favourite family chilli
Photo by Tamara West
Inspired in part by Homer Simpson visiting a chilli cook- off, Helen Dorresteyn, owner of Clevedon Valley Buffalo Company and Chris Cullen, owner of Culley’s hot sauces, had been plotting the Clevedon Valley Famer’s Market’s own inaugural chili cook-off for some time.
“We aimed to showcase fresh seasonal market ingredients for everyday family meals, and to prove you can take a relatively cheap and lean ingredient like buffalo mince and make a masterpiece with it!” says Helen.
|6||Red chillies, or green chillies, use more or less to suit tastes|
|2 Tbsp||Olive oil|
|1||Onion, large, diced|
|1||Carrot, large, diced|
|2||Celery stalks, diced|
|1||Red capsicum, small|
|500 g||Mince, we used Clevedon Valley Buffalo mince|
|1 tsp||Cayenne pepper|
|1 tsp||Ground cinnamon|
|1 tsp||Ground cumin|
|½ tsp||Chilli powder|
|1 tsp||Freshly ground black pepper|
|4||Garlic cloves, crushed|
|1 Ltr||Tomato passata|
|1 can||Kidney beans, washed and drained|
|2 Tbsp||Chipotle sauce, we used Culley's|
|1||Lime, to serve|
|1 bunch||Fresh coriander, chopped|
|4 servings||Feta, we used Clevedon Valley buffalo|
|4 servings||Corn chips, we used Culley's|
- Finely chop prunes and chillies, cover with boiling water, stir well and leave to stand for 1 hour.
- Heat 1 Tbsp of the olive oil in a large frying pan and gently fry the vegetables until they’re soft and lightly coloured. Add salt and remove from pan.
- Add the other tablespoon olive oil to the pan and brown the mince over a medium high heat, breaking it down as it colours. Add the cayenne pepper, cinnamon, cumin, chilli powder and black pepper. Cook, stirring for a couple of minutes then add the garlic.
- Add back the vegetables, the chilli and prune mixture and the kidney beans and slowly add the passata, reducing it into the chilli as you cook it over a medium/ low heat for about 1 hour. As it thickens, taste for salt, spice and heat and adjust accordingly.
- To finish, add honey and a 1-3 Tbsp of Culley’s Chipotle sauce, (adding a subtle smoky flavour). Stir well, remove from heat and leave to rest for 5 minutes. Serve topped with lime zest, a good squeeze of lime juice, crumbled Clevedon Valley buffalo feta, lots of fresh chopped coriander and corn chips to eat it with.
- Passata is an uncooked tomato sauce available from supermarkets and speciality food stores. Or you could use 2 cans of crushed tomatoes, blitzed, plus tomato juice or stock to equal measure.
- All Culley’s and Clevedon Valley Buffalo products are available at Clevedon Farmer’s Market (8.30am-12pm Sundays) or ask for them at speciality food stores.