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CRAZY HOMIES EXTERMINATOR CHILLI

Tom Conran’s

Tom, my exceptional brother, owns a fantastic Mexican restaurant in London, Crazy Homies.We recommend drinking margueritas with this chilli for a real party.

TO SERVE TEN TO TWELVE

4 tbsp vegetable oil

2kg/4¹/₄lb minced beef

2 large onions peeled and finely chopped

3 fresh jalapeno chillies finely chopped

3 tbsp crushed cumin seeds

2 tbsp dried oregano

2 tbsp ground coriander

1 tbsp ground cinnamon

1 tbsp chilli powder

1 tbsp paprika

375ml/13fl oz beer

500ml/18fl oz beef stock (see page 184)

875g/1lb 15oz crushed tomatoes

1kg/2¹/₄lb cooked kidney or pinto beans sea salt and freshly ground black pepper

For the garnish

soured cream

grated sharp Cheddar cheese

chopped spring onions

salsa

Warm 1 tablespoon of the oil in a large pan over a medium heat and brown the beef all over. Set aside. Add the rest of the oil to the pan and sweat the onions gradually until they start to colour brown (this stage is very important and gives the dish a lot of flavour).

Add the chopped chillies and sauté a minute longer, then add the herbs and spices and cook for a further 2 minutes. Add the beef, beer, beef stock and tomatoes, bring up to the boil and then simmer, partially covered, for 1 hour, stirring occasionally. Stir in the beans and cook for another 30 minutes. Season with salt and pepper.

This probably tastes better the next day when the flavours have had a chance to meld. Garnish with the sour cream, cheese, onions and salsa.

TIP You can play with the spicing to your own tastes—add allspice, fennel seed, other chillies, orange zest, and so on. Go to www.lucky7london.co.uk for an update on Tom’s restaurants.