Cincinnati 5-ways Chilli

Name: Cincinnati 5-ways Chilli
Ingredients: 500g cubed braising beef; 1 large onion, peeled and quartered; 2 cloves garlic, peeled; 1 heaped teaspoon coriander seeds; 1 heaped teaspoon cumin seeds; 1 heaped teaspoon ground cinnamon; 1 heaped teaspoon La Chinata or El Avion smoked hot paprika; 350g jar Dress Italian tomato sauce with red pepper and chilli - see intro; 400g tin Tarantella organic pinto beans (Co-op) - see intro; 110g ready-grated mixed Cheddar and mozzarella (Sainsbury’s) - see intro; 150ml carton soured cream; Ritz crackers or saltine crackers; 1 large red onion, peeled, quartered and chopped in a mini-chopper

"My friend Matt Gocher, who gave me the original non-cheat recipe, is positively one of the country’s leading chilli experts. Here, the chilli is cooked very slowly and, rather than being served with rice, it has five accompaniments: pinto beans (not kidney), grated cheese, raw onion, saltine crackers and soured cream. Here goes. NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were avail..."

INGREDIENTS

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500g cubed braising beef

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1 large onion, peeled and quartered

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2 cloves garlic, peeled

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1 heaped teaspoon coriander seeds

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1 heaped teaspoon cumin seeds

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1 heaped teaspoon ground cinnamon

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1 heaped teaspoon La Chinata or El Avion smoked hot paprika

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350g jar Dress Italian tomato sauce with red pepper and chilli - see intro

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400g tin Tarantella organic pinto beans (Co-op) - see intro

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110g ready-grated mixed Cheddar and mozzarella (Sainsbury’s) - see intro

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150ml carton soured cream

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Ritz crackers or saltine crackers

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1 large red onion, peeled, quartered and chopped in a mini-chopper

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