1. Add the frying oil to a large pan (I use a wok) & fry the ground beef in batches until brown adding each batch as brown to the crock pot. 2. Add the streaky bacon to the pan & fry until golden. 3. With a slotted spoon remove to the crock pot reserving the bacon fat. 4. Add the onions, garlic, celery, chilies and bay leaf to the pan & fry in the bacon fat for 2 or 3 minutes then add the herbs & spices except the cinnamon & black pepper. 5. Fry until softened, add to the crock pot. 6. Add to the crock pot the tomatoes, beef stock, tomato paste, cinnamon, cocoa powder & black pepper. Cover & cook on low setting for 8-10 Hours. 7. 30 minutes before the end of cooking, stir in the kidney beans. 8. Fold in the chopped coriander just before serving. 9. Serve with white rice, baked potatoes or both & drizzle over the Chili Creme Fraiche & if you wish a few chopped red onions. 10. To Make the Chili Creme Fraiche. 11. You will need 400g Creme Fraiche (sour cream) add to this 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 3 tablespoons of lime juice & 3 tablespoons each of chopped fresh coriander & chopped fresh parsley. 12. Blend all together cover & refrigerate overnight. ---------------------------------------------------------------------------
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