For two.
2 chicken breasts (prefer with skin and bone, but good luck getting that from a supermarket) 1 jalapeno chili (green chili alternative) 1 poblano chili (green pepper alternative) 1 anaheim chili (1 thai/finger chili alternative) 1 small onion, cut into chunks 2 cloves garlic, finely chopped 1 tsp ground cumin 0.5 tsp ground coriander 1 15oz can cannellini beans, drained 225ml chicken stock 0.5 small bunch coriander leaves juice of 0.
The is Anna Del Conte’s recipe from the Sainsbury magazine!
1.8 - 2 kg pork loin (boned) 4 cloves garlic 150-175g cubed pancetta zest 1 1/2 lemons 2 tbs thyme 1 dsp dried chillies 1 tbs olive oil 12 fl oz dry white wine chicken stock (300 ml) - or a very good quality stock cube Unroll the loin, and make three deep, long slits lengthwise to insert the stuffing.
This is heavily modified from the starting point of an Alton Brown Good Eats recipe, to use non-American ingredients. It is much more of a traditional chili than the sort with mince and beans.
1.5 kg pork shoulder. This can be shoulder steaks or a joint. 1 bottle beer (12oz), not dark (so not stout/Guinness or brown). 1 tbs oil 16 oz salsa or 300 ml jar of hot salsa plus 300 ml passata 1 tbs tomato puree 1 tbs cumin seeds 1 tbs chili powder (or equivalent) 1 tbs chili sauce (or Tabasco, or Nando piri-piri sauce/marinade) 1/4 tsp smoked paprika 1 tsp salt 2 (hot) green chilies - birds eye or similar 2 cloves garlic, crushed 1 small bunch coriander, chopped, for garnish You can get more sophisticated with the various chilies, but the above is likely to be the limit for a British supermarket.
750g best mince (lean steak) 2 red chilis (fresh, or from a tin of chipotles in adobo) 1 tsp cumin seeds 1 tin (400g) mixed beans or red kidney 1 tin red kidney beans in chili sauce 1 tin (400g) tomatoes 1 onion 2 red peppers stock to cover 1 tbs flour First, brown all the mince in small batches in a very hot pan, with the windows open and smoke detector turned off.