Matthew Tomkinson's campfire chilli and coffee con carne recipe

Method

1. Soak the dried chilliflakes in a little hot water for 2 minutes, then drain.
2. Add the olive oil in a pan placed over a high heat. Once the oil has heated, throw in the diced beefand sear until browned. Remove from the heat and set aside the meat.
3. In a large pan, add 1tbsp of fresh olive oil and place over a medium heat. Once the pan is hot, add the sliced garlic and onions and cook until just starting to brown.
4. Add the diced beef back to the pan, then add the cumin, oregano, smoked paprika, sugar and chilli powder.
5. Pour in the coffee and add the soaked chillies to pan, ensuring the beef is well covered. Cover with a lid, then simmer on the lowest heat until the beef begins to fall apart, between 60-90 minutes.
6. While the chilli simmers, dice the tomatoes and roughly chop the coriander. Chop the green chillies if using, removing the seeds and washing hands thoroughly after handling.
7. Remove the lid and add the kidney beans. Simmer the chilli until thickened and season with a little salt and pepper.
8. Serve the cooked chilli into warmed bowls. Spoon in the sour cream, and sprinkle the fresh tomato and coriander as garnish. Add the chopped green chilli if using. Serve with a wedge of lime.

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