This is from Lourdes Nicholls brilliant Mexican cookbook where she points out this is a Tex-Mex dish adapted from Mole (turkey in Chocolte and chilli sauce) because, well, Texas.
The object is not to blow peoples' mouths off, but to deliver something really beautiful with a range of herbs and spices.
Chilli is a bit like Spag-Bol in that everyone thinks they do the best one. With chilli this seems to mostly consist of just how hot you can make it. This recipe however doesn’t have to be hot to be really tasty although you can add as much heat as you want. This, ladies and gentlemen is the best one.
Most people use minced beef and that’s fine but I never do – I buy a cheap roasting joint and cut it into small cubes – it’s much better but it’s your call. Or just buy diced stewing steak.
Make loads and freeze it – it just gets better over time
Directions
Mix the beef in a bowl with the sugar, salt and vinegar, mix it round and leave it to stand for a couple of hours
Brown the beef in a pan with some vegetable oil and get rid of the excess fat. Set aside.
Sweat the onion and chilli with the salt and pepper until the onion is soft and sweet then add the garlic and coriander for about 5 minutes.
Add the herbs and spices and give it a good stir, then add the tomatoes, stir again and simmer gently for an hour or so with the lid on.
Add the beans and cook for another half hour