Name: Bone marrow chilli
Total time: 4 h
Yield: Serves 4-6
Ingredients: 2 tbsp vegetable oil; 2 onions, finely chopped; 6 cloves garlic, thinly sliced; 250g beef mince; 250g pork mince; 3 tbsp cocoa powder; 1 heaped tbsp ground cumin; 2 heaped tsp ground cinnamon; 1 tsp smoked paprika; 1 of each red and yellow peppers, diced; 10cm piece marrow bone, split lengthways (available from Waitrose and butcher’s); 2 bay leaves; 2 long red chillies, split lengthways; 2 x 400g tins chopped tomatoes; 400g tin borlotti, kidney or black-eyed beans, drained; rice or crusty bread; grated mature cheddar; 1 small onion, finely diced

2 tbsp vegetable oil
2 onions
finely chopped
6 cloves garlic
thinly sliced
250g beef mince
250g pork mince
3 tbsp cocoa powder
1 heaped tbsp ground cumin
2 heaped tsp ground cinnamon
1 tsp smoked paprika
1 of each red and yellow peppers
diced
10cm piece marrow bone
split lengthways (available from Waitrose and butcher’s)
2 bay leaves
2 long red chillies
split lengthways
2 x 400g tins chopped tomatoes
400g tin borlotti, kidney or black-eyed beans
drained

TO SERVE

rice or crusty bread
grated mature cheddar
1 small onion
finely diced

Method

step 1
Heat the oil in a large pan over a medium-high heat and cook the onions until soft, then add the garlic and cook for a few minutes. Tip in the beef and pork, and brown, using the side of the spoon to break the mince down.
step 2
Just before the meat is completely browned, add the cocoa and spices, and stir well. Mix in the peppers, season generously, then add in the marrow bone, bay leaves, chillies, chopped tomatoes and 1 litre of just-boiled water. Turn the heat to low and simmer gently for 3-4 hours. The longer it cooks, the better it will taste. Stir through the drained beans for the final 30 minutes of cooking.
step 3
Scrape out any remaining marrow and discard the bones. Serve with rice or crusty bread, and sprinkle each portion of chilli with grated cheddar and a little raw onion.