Beef biltong chili with hot sauce and smoked cheddar

• biltong↗100g g
• large onion↗1

  chopped

• sunflower oil↗2 ст. л. tbsp

  plus a little extra

• ground beef↗400g g
• cumin seeds↗1 ст. л. tbsp
• ground coriander↗1 ст. л. tbsp
• chipotle paste↗4 ст. л. tbsp
• beef broth↗600ml ml
• red kidney beans400g банка g can

  in water, drained, not rinsed

• limes↗2

  juice squeezed, zest of 1

• cayenne pepper↗

  to taste

• smoked cheddar100g g

  grated

• sliced jalapeños

  served with toasted rice, coriander leaves and tortillas or boiled brown rice

Step-by-step instructions

1. 1

   Grind the biltong in a blender to a fine powder, transfer to a bowl and set aside. In a dry saucepan, spread the sliced onion and cook over low heat for about 30 min until it becomes dark and soft; add a little oil if needed to prevent burning.

2. 2

   In a large skillet heat 2 tbsp oil, add the ground beef and simmer over low heat for 30 min until it releases excess liquid and browns in its own fat. If the pan becomes too dry, add a little more oil. At the end, stir the meat to create golden crispy bits. Add cumin seeds, ground coriander and chipotle paste, pour in the beef broth, bring to a gentle boil and cook for another 10 min.

3. 3

   Transfer the caramelized onion to a blender (no need to wash it) and blend into a smooth purée. Add the onion purée to the chili together with most of the biltong and the beans, stir and simmer for 20 min until the sauce thickens and develops a rich flavor. Season with lime juice and cayenne pepper, and leave on low heat for a few more minutes.

4. 4

   Pour the finished chili into a deep bowl, sprinkle with grated smoked cheddar, the remaining biltong, sliced jalapeños and a bit of toasted rice. Garnish with lime zest and coriander leaves. Serve with tortillas or over cooked brown rice.