I could get really technical with this recipe but I’m not going to. At least not today. No, today I’m going to show you my basic recipe that also happens to be quite good.
If I were making this the way I used to in my days of competition barbecue, I’d be using about six different types of chilli powder. Each would play a major roll in making this the award winning dish it was. That and the magnificent flavour you get from slow cooking the chilli for hours in hickory smoke.
This version, though similar can be made in your home kitchen. Let’s just say I’ve never had any complaints. Every time I make a big pot of this chilli it all goes, right down to the last bean.
When making chilli, I always use pinto beans that have been soaked overnight and then slow cooked until tender. The cooking broth adds so much to the flavour.
You could of course use tinned kidney beans like so many chefs do but personally I think kidney beans are better used in other recipes.
You will also notice the use of achiote (annatto) seeds which are not easy to find in the UK. Achiote isn’t an essential ingredient but definitely worth sourcing. It adds a deep red colour and a delicious flavour to the chilli. Look online and you will find!