Graeme's 'Last Resort' Chili

Posted by Graeme Caselton BSc.: 
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Ingredients
500gms of frozen minced meat (Beef, Lamb, Chicken or Turkey)
1 tb oil
12 frozen Habanero or Scotch Bonnet Chile Peppers
1 handfull dried chopped green bell/sweet Peppers
2 handfulls dried chopped Onions
1 pinch dried chopped Garlic
2 teaspoons ground Cumin
1 teaspoon ground Coriander
1 pinch Salt
2 teaspoons freshly ground Black Pepper
2 14 oz cans Tomatoes
2 handfulls dried Black Beans **

** use a can of Baked Beans if dried black beans unavailable. 

Directions
24 hours before starting to cook the chili, place the dried black 
beans in a bowl and cover with cold
water. 

12 hours before starting to cook the chili, take the meat and chile 
peppers out of the freezer and let
them defrost. Drain the water from the black beans and recover 
with fresh cold water.

When ready to cook, drain the black beans. Place into a saucepan, 
cover with fresh cold water, bring to
the boil and cook vigorously for 20 minutes. Drain and put to one 
side.

Cover the dried onions in boiling water and let stand for 10 
minutes.

In a casserole, crockpot or suitable stove top cooking container, 
brown the meat in the oil. Add the
sweet peppers.

De-stem the chile peppers and place in a food processor. Chop up 
finely. DO NOT remove seeds or veins
from the chile peppers. Add to the cooking pot.

Add the onions, garlic, cumin, coriander, salt and pepper to the 
cooking pot. Add the tomatoes, breaking
them up into small chunks in the pot. Add the beans.

Stir well and reduce to a simmer once bubbling. Cook for 1-2hours.

Serve with rice or crusty bread. Add Hot-Pepper Sauce as required. 

Comments
Yield: 5 servings 

Designed to use the dried items of 'last resort' stored in the back of 
the kitchen cupboard
or frozen and forgotten in the freezer.