INGREDIENTS (serves 6-8)
2 tbs. olive oil
600g lean beef mince
200g sausage meat
1 pint real ale
1 tbs. brown sugar
2 red peppers, finely chopped
1 large onion, finely chopped
1 celery stick, finely chopped
4 cloves garlic, finely chopped
2 birds eye chilli
3 mild green chilli
440g can chopped plum tomatoes
440g red kidney beans
4 tbs. tomato pure
beef stock cube
2 tsp. ground cumin
2 tsp. smoked paprika
2 tsp. salt
freshly ground black pepper
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INSTRUCTIONS
In a large non-stick saucepan heat the oil on the hob until smoking. Next brown the mince off in small batches before removing with a slotted spoon and placing to one side in a separate dish. Once all the mince has been browned add the sausage meat and while it is browning, break it up with a spatula. What you are looking for is small pea sized pieces. Once browned, place the sausage meat with the mince.
Remove excess oil from the saucepan and add the chopped pepper, onion, celery and garlic. Gently fry for approximately 10 minutes before adding back the mince, the and pork and also the cumin and paprika. Stir well and cook for a further 5 minutes before adding the real ale. Turn the heat up and reduce the ale by half, before adding all the remaining ingredients.
Bring to the boil and then simmer for 2 hours with the lid off. During this two hour period, the chilli will start to thicken. When this happens place the lid on the saucepan to stop any further reduction.
Serve with rice or thick slices of buttered bread.
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