One of the best things about mangia.tv is the interaction with a growing number of people that identify with The Mangia Way. Creating great food for friends and family is an ever evolving thing, and we here at mangia.tv take delight in seeing new recipes created by our followers.
When we received an order from the U.K. our first thought was, “what about the shipping cost?” The small print does say free shipping to the U.S.A. After some time, though, we decided %^&$ the small print and because our friend Tom from Guilford was our first overseas order we honored it.
Well, it was worth the shipping cost, because his chili recipe was like none I’ve ever seen before. He had me at dark chocolate honestly, but then two types of bacon this yank has never heard of…#forgetaboutit!!
Now Tom, can you explain mince, lardons , and your favorite brand of bacon jam. I’m kidding of course, but for you readers that aren’t. Tom, we thank you for taking the time to write out and share your recipe with us. I’ll raise a pint to you this weekend when I replicate the chili!
Mince = ground
Lardons = bacon fat
100ml = a little less than a ½ cup
250 grams = little more than ½ pound
100 grams = little less than a ¼ pound
I just wrote out the recipe for chilli using your sweet cajun dry rub. Tested the recipe last night and it came out brilliantly. Serves 3. You mentioned a guest recipe on twitter the other day, here it is:
This recipe calls for a whole bottle of beer. Enough to deglaze the pan after frying the meat & veg – the rest is for you; just for cooking an awesome chilli. You’re awesome.
- 100ml good quality beef stock
- 1 bottle of Hobgoblin Ale (or any dark beer) – about 75ml for deglazing
- 1 tbsp ketchup
- 1 tsp bacon jam
- 4 squares dark chocolate
- 1 large onion diced
- 1 carrot diced
- 1 sweet red pepper diced
- 1 can cooked red kidney beans
- 250g beef mince
- 100g smoked bacon lardons
- 1 can chopped tomatoes
Chilli mix: 1 tsp hot smoked paprika, 1 tsp chocolate milk powder, 1 tsp oregano, 1/2 tsp black pepper, 1 tsp mangia sweet cajun rub, 1/4 tsp cinnamon, 1/2 tsp sea salt
- Fry up the onion, pepper and carrot until the onions are soft.
- Throw in the meat. Stir it all round the pan. Let the fat out the beef and then fry until it evaporates.
- When all the meat has browned, deglaze the pan with a generous splash of the beer (about 75ml). Add the spice blend, chocolate, bacon jam and ketchup. Stir this round so it’s all incorporated.
- Give this a minute to combine together and then add the beef stock.
- Cover the pan, give it at least 1 hour on a low heat. This is a good moment to drink the rest of that beer.
- Take off lid, throw in the beans and then turn the heat up until the chilli thickens to
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- Take a minute to fill the kitchen with chilli scent before serving.
Serve up with some homemade mac n’cheese.
Hope you enjoy this one,