Mexican style beef and pork chilli is served with red onions, cheddar cheese and chilli spiked crème fraiche.
Heat the oil in a large saucepan and brown the minced beef over a light heat, working in batches if necessary. Remove the beef from the pan and set aside.
Add the bacon to the pan and fry until golden. Finely dice the onion and add to the pan with the garlic, celery, chillies, bay leaf, herbs and spices. Cook until softened and brown.
Return the meat to the pan and add the cinnamon, canned tomatoes, stock, tomato puree and black pepper. Add the cocoa powder, cover and simmer for 2 ½ hours over a low heat. Top up with more stock if it becomes too dry.
Add the drained and rinsed kidney beans to the pan and make sure they are warmed through, keeping it covered with a lid.
Make the chilli crème fraiche by blending together the crème fraiche, chilli powder, cumin, lime juice, coriander and parsley. Serve straight away or ideally refrigerate overnight.
Fold in the coriander leaves to the chilli beef just before serving. Serve with chopped red onions, cheddar cheese and the chilli crème fraiche.
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