A good pot of Chili, a taste of Texas in the Med

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I met Chef Tim Byres a few weeks ago and I followed his Texan tip and added espresso to my chili. You have to try it. The depth of flavor that the espresso adds to the chili is incredible. I use cannellini beans instead of kidney to blend in with the pale colour of pork.

pork #chili

pork #chili

You will need:

75g bacon, finely chopped
500g minced lean pork
1/2 spoon good vegetable oil
1 large onion, finely chopped
1 to 2 fresh chili peppers, finely chopped, depending on how hot you like your chili
4 cloves garlic, grated
1 teaspoon oregano
1 tablespoon chili powder
a pinch of cumin seeds
1 teaspoon coriander powder
1 stock cube
2 teaspoons instant espresso powder
500ml tinned tomatoes
500g canellini beans
1 glass white wine
1 tablespoon tomato paste
Salt if desired

To serve: on tv we served our chili with rice, with a baked potato, tacos and Angry Birds Gluten Free Crisps topped with mature cheddar and with guacamole and yoghurt

Chili in a baked potato as seen on ONE TV

Chili in a baked potato as seen on ONE TV

Simply use a slow cooker to make your chilli so effortlessly or

chili pot

Saute the onion and garlic and add the bacon. Cook it for a few minutes and then add all the spices and espresso coffee. Stir and cook on moderate heat for a minute. Add the minced pork and cook well. Finally add the tomatoes, stock cube and wine and cook for 45 minutes on moderate heat. Finally add the canellini beans. Cook for 5 minutes and turn off the heat. Allow to rest for 10 minutes cover on before serving.

For the recipe in Maltese click here

Texan Chili on ONE TV

Texan Chili on ONE TV

Photography Ian Noel Pace