Well, I’ve worked up quite an appetite, writing all that guff, so it’s time to hit the kitchen:
Kinoto-na Wasabi Chilli
- 1lb (450g) beef mince
- 300ml beef or vegetable stock
- 400g tomatoes, chopped, or small can or tomato puree
- 2-3 cloves of garlic, peeled and thinly sliced (to taste)
- 2-3 whole mixed peppers, coarsely chopped (to taste)
- Your Chilli Sauce*
- 400g can Chilli Beans
- Wasabi: 2tsp paste or 1tsp powder
In a large pot, brown the mince in the stock for about 5 minutes at high temperature.
Add tomatoes, cook for 5 minutes at medium.
Reduce to low temperature. Add the remaining ingredients in roughly the order above, over the next 20 minutes.
Keep the Chilli at a low simmer throughout, stirring gently with each addition.
The Chilli can be served as little as 10 minutes after the last ingredient, but it’s better to allow more time for the sauce to thicken.
Serve with rice, corn, nachos, or any bread (pitta, cornbread, tortilla)
* Chilli Sauce: finely chop ~50g Jalapeno peppers in a little vinegar, or use ~2tsp of bottled sauce. Good sauces to use here include Santa Maria Pepper Sauce or Nando’s Hot Piri-Piri, a sauce made from Birds Eye Chilli, popular in South Africa but also available in Europe now.
Hint: freeze the garlic in advance for easier chopping with less smell;
Wasabi is Japanese pickled horseradish, the fiery green powder or paste that is definitely not meant to snorted the way Steve-O did in Jackass: The Movie, with results you might be better off leaving to your imagination. This recipe is the tame version: for more of that good old fire-engine factor, use the seeds from the peppers, and crank up the other accelerants, at your own risk!