Name: Winter nights chilli
Total time: 6 h
Yield: 1
Cuisine: mexican
Ingredients: 20 g dried porcini mushrooms; 2 tablespoons fennel seeds; 2 tablespoons coriander seeds; 2 tablespoons smoked paprika; 1 butternut squash (1.2kg); olive oil; 1 kg higher-welfare pork belly skin off, bone out; 1 kg brisket; 2 large onions; 150 ml balsamic vinegar; 2 x 400 g tins of cannellini beans or chickpeas; 2 x 400 g tins of quality plum tomatoes; 4 mixed-colour peppers; 2–3 fresh red chillies; 1 bunch of fresh coriander (30g); 1 red onion; 2 eating apples; 3 tablespoons cider vinegar; 3 tablespoons extra virgin olive oil

Winter nights chilli

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Total Time:
6 hours

Cozy up with a mouthwatering rustic chili that's tender and flavorful, paired with a zesty salsa for the perfect balance of spice and satisfaction.

Ingredients:

20 g dried porcini mushrooms
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 tablespoons smoked paprika
1 butternut squash (1.2kg)
olive oil
1 kg higher-welfare pork belly skin off, bone out
1 kg brisket
2 large onions
150 ml balsamic vinegar
2 x 400 g tins of cannellini beans or chickpeas
2 x 400 g tins of quality plum tomatoes
4 mixed-colour peppers
2–3 fresh red chillies
1 bunch of fresh coriander (30g)
1 red onion
2 eating apples
3 tablespoons cider vinegar
3 tablespoons extra virgin olive oil

Instructions:

Preheat the oven to 190°C/375°F/gas 5. Rehydrate the porcini by covering them with boiling water in a small bowl. Crush the fennel and coriander seeds, paprika, sea salt, and black pepper in a pestle and mortar. Cut the squash in half, deseed, then chop into 4cm chunks. Toss with half of the spice mixture and olive oil on a baking tray. Roast for 50 minutes until golden. Reduce oven temperature to 150°C/300°F/gas 2. Coat the pork and brisket with olive oil and the remaining spice mixture. Brown the meats in a large casserole pan over medium-high heat. Remove meats from the pan. Add chopped onions and cook until caramelized. Pour in balsamic and porcini liquor, then add chopped porcini, beans, and crushed tomatoes. Return meats to the pan, bring to boil, and cook covered in the oven for 5 hours. Char the peppers and chillies, peel, deseed, and chop with coriander. Adjust the stew with squash, peppers, and chillies. Make a salsa with finely chopped onions, apples, coriander, vinegar, and olive oil. Serve the chili with the salsa. Enjoy with bread or rice and yoghurt.

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