Here's my latest piece of fun on Aston FM with Gary James. I was told about the Dorset Chilli by my great friend Horatio Kenyon whilst in Bournemouth last week. I've managed to source some seeds and may well give them a try. And also thanks to Spud for the onion sets, I'll put them in next week.
We've reverted back to our usual weather for the time being so I'm going to hold off sowing any spuds until the beginning of April.
I've inherited some large panes of double glazing, so I think I'll cloche up some ground ready. Just to give them a flying start.
I've noticed my carrots and leeks coming through in their mini propogators. They'll need thinning soon, but as they're in containers I might avoid the dreaded root flies.
I'm juggling time between trips away and the various jobs I need doing down on No87 so weather permitting I can get some more work done on the brassica cage and the corporate area soon.
Until then, here's the recipe I mentioned.
Chilli Con Carne with Chocolate
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
½ kg lean minced beef
1 tbsp tomato purée
1 large red chilli, halved, deseeded and chopped
1 tsp hot chilli powder
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cumin
300ml beef stock
1 tin chopped tomatoes
10g dark chocolate, broken
freshly ground black pepper
1 tin red kidney beans, drained and rinsed
Fry the onion and garlic in the olive oil until soft, then add minced beef and brown.
Drain off any excess fat from meat and add tomato puree chilli, chilli powder coriander, cinnamon and cumin and cook for a further 1 minute and then add the tin of tomatoes, the tin of kidney beans and the beef stock and bring to the boil.
Reduce the heat to a smiling simmer, add the chocolate and cover.
Cook for 1 hour.
Season to taste and serve with plain boiled rice and tortilla chips and a spoon of creme fraiche on top of each bowl.