Pork schnitzel and shallot tarte tatin…
Beige is good.
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This is the recipe that Pete @coco kindly posted for me ages ago and is the best I’ve tried.
Only thing i would add is get a good mixed variety of dried Mexican chillies, zoom up very coarsely (no smaller than 3/4/5mm pieces) and toast lightly before adding then cook in the oven for a few hours.
Pete’s Recipe ( he forgot to say add many mushrooms in the recipe below)
I’ve kind of gone back to using mince and deleted the chorizo for this one.
• Chillis (I use Naga, Ancho and Pasilla normally, or scotch bonnet) Just use whatever for the heat and flavours you like.
• Mince (800g)
• Onion (medium x3)
• Garlic (1 bulb, crushed)
• Sundried tomato paste (1 small jar)
• Stock (I use either Knorr stock pots, or Oxo cubes depending on what’s lying around. I’ve used the fancy pants stuff you can buy but not sure it’s worth it)
• Plum tomatos (2 or 3 tins - use good quality ones)
• Cumin (2-3 tspn)
• Star anise
• Smoked Paprika (2-3 tspn) (or use Chorizo, or both - reduce the smoked paprika if puttin in chorizo)
• Kidney beans (2 tins)
• Brown sugar
• Dark chocolate (or cacao)
Cook onions in a pot and brown mince in a frying pan. once onions are well cooked, add browned mince. I deglaze the pan with a generous dose of bourbon.
Add chillis, garlic, cumin, smoked paprika, sundried tomato paste to pot and cook a bit more. Add plum tomatoes, star anise, stock and simmer for a few hours,
Once well cooked down, add kidney beans, sugar, chocolate (say 1-2 tspn sugar and 1 chunk of chocolate), salt and cook for another hr.
I also sometimes add pork shoulder (well browned) a couple of hours from the end for variety. Don’t add it too early as it mostly dissovles. If adding chorizo, you can fry the pork in the choirzo oil.
I sometimes use Brisket rather than mince, which works well, but needs cooking for a long time and I tend to do it in the oven in that case (cook for 5-6 hrs intially).
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Cheers @omsoc!
I’ll grab my trusty fountain pen and jot that down; looking forward to giving this one a try! 
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it is really good but it is definitely best cooked low and slow in the oven which is also less hassle.
Another thing to think about is controlling the end result’s wateriness by either removing the lid or adding liquid as required
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I do a slightly different version these days -
Toast chillis, garlic and some tomatoes in a frying pan, until chillis and tomatoes are blistered and garlic is softened.
(I also use more Mexican chillis these days, De Arbol is a good one)
Rehydrate the chillis in hot water and allow to stand.
Take chillis and some of the water and put in a blender along with a couple of tins of chipotle en adobo plus the garlic and tomatoes. Zap to make a chilli slurry.
Add this to the browned mince/onions/spices.
You can add some of the leftover chilli water if it gets too dry during the slow cook.
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I was doing this after toasting but with the slow cook i didn’t find any difference, might also being lazy.
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I use a combination of whatever fruity ones i have left from my stash, only heat comes from a few really smokey chipotle.
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You’re probably right, I just enjoy faffing. 
You surprise me 
More accurately, I enjoy luring you into faffing.
Carry on, you made me think about chilli differently, and now treat it like cooking tough cuts of meat which gives time for the flavours/heat to round out.
I think I mentioned before that I sometimes mince some pork belly to add to the beef for richness , about 75/25 in beef’s favour.
Now hungry!!
Edit: Porky “Mouth Feel”. see coffee thread
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I’ve been making “Pete’s Chilli” for a good few years now. Ever since a BBQ at @Jim’s.
Tweaked a little depending on what’s in stock, but a great base for interpretation.
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Yeah, it was never meant to be a definitive recipe! It’s continuously evolving, mainly down to what I have in the cupboard, or new ideas I can pinch from other folks
If you put mushrooms in, you’re on your own. 
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Ha! Narelle won’t have ‘em 
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She is entirely correct.
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Some of my *best accidental concoctions have resulted from that scenario.
*best being a relative term
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Sea salt 'n cider vinegar battered haddock fillet, skin on beef dripping chips & minted puréed peas.
Seasoned with sea salt cracked black pepper 'n Sarson’s vinegar.
Jesus fucking christ, another one 
Chili on the fucking chips! On!
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