Warning: The salivating, addictive qualities of this dish will send sensations of heat through your body that will last for days. The beans do not help either; but damn it’s good!!
300g pinto beans
150g black beans
1kg pork mince
1 very large brown onion, diced
6 garlic cloves
400g canned tomatoes
1 heaped tbsp tomato paste
1 tsp chile powder, onion powder, garlic powder, oregano, cumin
1 heaped tbsp masa flour
3 heaped tbsp ground habanero pepper
1 habanero pepper, seeds and all
2 tbsp salt
300-400mL beef stock
Soak the beans overnight; Remove any beans that are floating. Rinse them, and boil them for 3 hours (until tender) – starting from cold, unsalted water. Some say boil them with a tomato in the water to help them soften, or add thyme/rosemary for added flavour, but I prefer to save the money and put it towards my beer fund.
After 4 hours, out of the oven, give it a stir and let it rest for at least 30 mins. Great with nachos; just grate a whole lot of mozzarella/cheddar cheese on top of some corn chips with this chilli and I guarantee you will smash all 5 litres in one go*.
(*not a guarantee)