Beef & Beet Chili Con Carne

The combination of Chinese five spice and coffee comes from an Ainsley Harriott recipe which I’ve tweaked over the years. I’ve done away with the need to chop a couple of chilies and replaced it with a generous amount of sambal oelek chili paste. The grated beetroot not only adds colour and an earthy flavour, but stretches the dish a little further. The savoury beef balances the sweetness of the beetroot, as does a dollop of sour cream on top. Grate your beetroot outside of the van, unless you want everything covered in a crimson splatter reminiscent of a Tarantino movie.

Yield

3-4

Ingredients list

1 medium onion, chopped

2 garlic cloves, peeled and chopped

2 small (or 1 medium) beetroot

3-4 teaspoons sambal oelek (or whatever chilli paste you have)

1lb (500g) ground beef 

2 teaspoons chinese five spice

4 oz (150ml) strong black coffee

1 can chopped tomatoes

1 can mixed chilli beans, drained (usually a combination of kidney, pinto and black beans)

Olive oil

Salt & Pepper

Method 

Heat a splash of olive oil and soften the chopped onion and garlic for a few minutes. Add the grated beetroot (no need to peel before grating) and cook for a further 5-10 minutes until everything is soft. 

Add the ground beef, breaking up any large pieces and cook until browned all over. Season with the chinese five spice, salt & pepper. 

Stir in the chilli paste, coffee, tomatoes and beans. Add a splash of water if the sauce is very thick and simmer over a medium heat for about 30 minutes. 

Top with your favourite chili con carne accompaniments. Something creamy and tangy like yogurt, sour cream or creme fraiche works well.