I have just finished a 16 year career as a professional chef. In many of the pubs and restaurants that I have worked, my chilli has become legendary and until now I have never disclosed the recipe to anyone - not even other chefs. Enjoy.
NB - as with all recipes its importantt you play around with the quanitites of seasoning and spices to suit your own taste. Tasting, seasoning and understanding is far more important than measuring.
Pour the olive oil into a large saucepan.
Prepare the following and put into the saucepan (not on the heat yet):
Peel and slice the onion (not diced, thin slices about 2cm long
De-seed and slice the peppers
Dice the chillis , do not de seed
Crush the garlic cloves.
Once all above is in the saucepan, stir so everything is coated in oil then heat slowly for about 15 mins so its all softened.
Take off the heat.
Pull the mince apart with your 'clean' hands and put into the saucepan. Stir well. Return to low heat for about 5 mins. Don't heat high and brown the mince, if mince is browned it doesn't absorb flavour.
Drain the kidney beans and add.
Then add the spices, the tabasco, the worcester sauce and the ultra death sauce.
Simmer on lowest heat for about an hour, stirring now and again
Add the tomato puree and stir. Dissolve the stock cube in the hot water and add this to the lager. Turn up the heat on the saucepan and add the liquid. Boil until liquid has reduced by half then return to simmer for 30 mins. Taste and season.
Take off the heat and cool for at least 2 hours. Put in fridge overnight then reheat to serve. This cooling and reheating is essential to the taste of the chilli.
Serve in a big bowl with bowls of tortillas and sour cream to serve.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.