Heat Wave Chili is a traditional American recipe for a classic stew of mixed beef and pork with hot chillies, beans, chorizo sausage and spices cooked in a tomato base. The full recipe is presented here and I hope you enjoy this classic American version of: Heat Wave Chili.
Thread the chillies on skewers (remove the seeds if desired) and roast under a grill (broiler) until lightly browned. Take off the heat, allow to cool then chop into small pieces before setting aside.
In the meantime, combine 100ml of water with the oregano leaves and bring to a boil. Cook for 1 minute then strain, reserving the liquid. Set aside.
Combine the onions, black pepper, minced beef and minced pork in a large frying pan or wok. Cook until the meat is well browned then stir in the ranch dressing and cook for 2 minutes before taking off the heat and setting aside.
In a large pot combine the roasted chillies, oregano water, browned meat mixture, garlic, vinegar, chilli powder, cumin, cayenne pepper, granulated sugar, half the passata, chopped tomatoes, diced green chillies, beef stock, 200ml water and the salt. Bring to a boil, reduce to a simmer then cover and cook for 1 hour, stirring occasionally.
Whilst the main chili mix is simmering brown the chorizo in a frying pan. Drain any excess fat and add to the chili. After the chili has cooked for 1 hour add the remaining passata along with the beans and the remaining 100ml water. Bring to a simmer and cook for 30 minutes.
Serve on a bed of rice, accompanied by corn muffins.
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