Lamb and white bean chilli
Prep time: 25 minsTotal time: 
Lamb and white bean chilli
This recipe has three secret flavour-boosting ingredients – coffee, soy sauce and cocoa. Rich and tasty, it’s even better the next day
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 500g 20% fat lamb mince
- 1 onion, diced
- 2 sweet peppers, finely diced
- 4 garlic cloves, finely crushed
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1½ tsp dark cocoa powder
- ½ tsp chilli powder
- 1 tbsp dark brown sugar
- 2 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 400ml beef stock
- 100ml strong brewed coffee
- 1 tbsp light soy sauce
- 1 x 570g jar Bold Bean Co Queen Cannellini Beans
To serve
- 1 shallot, sliced into rings
- juice of 1 lime, plus extra wedges
- 50g feta cheese, crumbled
- ¼ x 30g pack coriander, leaves picked
Step by step
Make everything up to 2 days ahead of time – just keep the pickled shallots separate and garnish before serving.
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Add the lamb mince to a lidded casserole over a medium heat. Break into large pieces and cook until nicely browned all over and the fat has rendered. Do this in two batches to avoid overcrowding the pan; this should take around 12-15 minutes in total. Remove the mince with a slotted spoon and set aside. Add the onion, peppers and garlic to the casserole and cook for a few minutes or until just soft.
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Meanwhile, add the paprika, cumin, cocoa, chilli powder, sugar and a pinch of salt to a small bowl and mix. Add to the pan, stir, and cook for 1 minute before adding the tomato purée and cooking for a further minute. Add the mince back in, stir to coat in the spices, then add the chopped tomatoes, stock, coffee, soy sauce and seasoning. Reduce the heat to low, place the lid half on, and let simmer for 25 minutes, stirring occasionally. After 25 minutes, add the beans, including their liquid, and cook for a further 15-20 minutes.
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While the chilli cooks, combine the shallot rings and lime juice with a pinch of salt. Leave to sit for at least 20 minutes.
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Finish the chilli with a splash of the lime juice from pickling the shallots. Divide the chilli among bowls, then top with the crumbled feta, the lime-pickled shallots and coriander leaves. Serve with extra lime wedges.
