Chili Con Carne

Serves 6-8

150g smoked speck cut into lardons

300g chuck steak, diced into 1 cm dice

500 pork and veal mince (or beef mince)

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 tsp Cajun spice mix

salt and pepper

1 tsp cayenne pepper

4 bay leaves

1 large red capsicum, finely diced

1 onion, finely diced

2 garlic cloves, crushed

1 carrot, finely diced

1 red chilli, sliced

2 tablespoons chipotle chilli in adobe sauce  puree

500ml chicken or vegetable stock

2 tins red kidney beans drained and rinsed

2 tins crushed tomatoes

30g tomato paste

Season the diced steak with the Cajun spice mix, a little oil, salt and pepper and 1 tsp smoked paprika. Heat a large saucepan on medium heat and add the speck. Allow to cook until golden brown and the fat has rendered. Add the diced beef and sauté then add the mince meat and cook for a few minutes. Add the onion, garlic. red capsicum, chilli and carrot. Sauté for a few minutes. add the remaining ingredients except the beans and cook on a low heat for 1½ -2 hours, until tender. Add the beans and season to taste, serve with seasoned sour cream. Great as is, on a baked potato or in tacos, garnish with extra sliced chilli.