06 April 2011

Orange-Scented Chilli

Despite my only blogged recipe for chilli con carne, I am a firm believer in sweet potato in chilli. I hinted recently at a vegetarian version with sweet potato, but even the meaty ones should have some. Unfortunately, I didn't have any sweet potato when I decided to recreate this amazing recipe for orange-scented chilli so turned it into a meat-lover's fest. The orange truly does wonderful, wonderful things to it. Also, Tom had the leftovers on toast with a hard-boiled egg (of all things) the next day, and that was pretty spectacular too.

Orange-Scented Chilli
Serves 2

1 tablespoon oil
1/2 onion
1 clove garlic
1 teaspoon cinnamon
1 teaspoon chilli powder, plus more to taste
250g mince
1/2 cup red wine
2 cups tomato sauce
1 tablespoon curry powder
1 tin kidney beans
Juice and peel of 1 orange

Chop the onion and garlic and fry in oil. After about a minute, add a teaspoon each of cinnamon and chilli, and continue to cook until soft.

Add the mince and stir. Once browned, add the half cup of red wine and simmer until it is almost entirely reduced.

Pour the tomato sauce into the pan and stir through. Add curry powder and more chilli to taste, and season. Simmer for twenty minutes.

Tear off the orange peel and add it to the pan - yes, it's as haphazard as it sounds. Cut the orange in half widthways (that is, through the segments rather than along them) and squeeze as much juice as you can into the pan. Leave to simmer for another ten minutes, seasoning and adding more chilli or curry powder if desired.

When you are ready to eat, remove the orange peel from the pan and serve with rice, either in a bowl...

... or in a wrap.