Marians mad house chilli — Adapted from This came from Marianas brain Method ↓ Metric US Print Ingredients Copy 1 large white onion 4 cloves garlic 1/2 thumb-size ginger 3 bay leaves 2 fresh red chillis 1 red/orange pepper, chopped into small chunks 500g mince 1 tsp oyster sauce beef stock cube 70/80% dark chocolate 1 can tinned tomatoes Double concentrate tomato puree 1 can black or red beans (in water?) 3 bay leaves 2-3 tsp chilli powder Method Cook 01 Get a large pot with a lid, add some olive oil in the pan, put on a medium heat 02 Finley chop, mince or grate the onion, garlic & ginger 03 Fry onion, garlic, ginger 04 Add bay leaves to the oil 05 Add chilli spice mix to the paste until 06 Add half the chopped chilli and half of the pepper 07 Remove the bay leaves once they start to crisp up 08 Add the mince and brown it off 09 Add 1 stock cube to half a mug of hot water, and add it to the pan and simmer for a few minutes 10 Add a small glass of red wine and simmer for a few minutes 11 Add the oyster sauce 12 Add four squares of dark chocolate and mix to melt them through the sauce 13 Stir through two heaped tablespoons of strong tomato puree (double concentrate) 14 Add the tinned tomatoes and stir through 15 Season with salt and pepper to taste. 16 Throw in the remaining chopped chillis and peppers 17 Cover and reduce to a simmer for 20min 18 Add the beans with the liquid from the can. 19 Cover and simmer for another 10 min 20 Season to taste, can be eaten now, or reduce the heat to let the flavours develop more Notes & thoughtsMake a spice mix of: chili powder, paprika, cayenne, cinnamon, marjoram, crushed coriander seeds, pepper. Filed under Mexican Beef Main