NEW MEXICO CHILLI RECIPES

Steps:

• Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.
• Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)
• Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.
• Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.

Steps:

• Heat 1tbsp of the oil in a large pan and fry the beef for 10min or until well browned, stirring to break up any lumps. Remove from the pan with a slotted spoon and transfer to the slow cooker (don't turn the cooker on at this point).

  Add the remaining oil to the pan, then gently fry the onion for 10min, or until softened.

  Add the spices and fry for 1min, then add the tomato purée, hot stock and the tomatoes. Bring to the boil, then carefully stir the mixture into the mince in the slow cooker. Cover and cook on Low for 4-5hr.

  Stir in the chocolate, kidney beans and coriander and season with salt and ground black pepper, then turn off the cooker and leave to stand for 10min.

  Serve with guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled chillies.