700g Quorn mince (or 500g beef and 500g pork mince)
3 red onions (or 2 large) finely diced
2 medium carrots finely diced
2 sticks of celery finely diced
4 cloves of garlic grated/mashed
2 tsp ground cumin
2 tsp ground allspice
1 cinnamon stick or 1 flat tsp ground cinnamon
3 bay leaves
2 birds eye chillies finely chopped
2 dried chipotle chillies (rehydrated in some boiling water for 10 mins and finely chopped)
3 tbs cider vinegar
2 x 400g tins of good quality chopped tomatoes
2 tbs ketchup
1 heaped tbs dark brown sugar
2 x 400g tins of kidney beans
Chopped fresh coriander
Finely sliced radishes
Rice/jacket potato/cauliflower rice/roast squash
Hydrate the chipotle and set aside. Fry the Quorn on medium/high heat (6-7) until browned in a good slug of olive oil in a Le Creuset pan. Add the onion, celery and carrot and a pinch of salt and some more oil if needed and fry until soft then add the garlic, spices, and chillies and stir and cook for a couple of mins.
Add the tomatoes and swill out each tin filled with about 1/3 cold water into the chilli. Add all the other ingredients EXCEPT the kidney beans and cook on a low heat for a couple of hours ideally. If in a rush go number 5 for 30 mins, stirring regularly, add more water if necessary. Add the kidney beans about half an hour before you want to eat.
Serve with the fresh coriander, radish and creme fraiche on top.