On our road trip through the cactus-studded desert in Baja California we glean the ingredients for a juicy, hot chili from one of the few truck stops along the way. Bud Spencer would have been proud, we think, as we prepare the spicy stew over the campfire.
Here’s the original coyote chili recipe so you can conjure up a little bit of Wild West feeling in your own kitchen.
Original Coyote chili (Serves 4)
2 Tbsp sunflower oil
500 g ground meat
1 red onion
1 400 ml can of kidney beans
1 400 ml can of black beans
1 bunch fresh coriander (cilantro)
1 orange pepper
1 dried ancho chili (or 1 dried pepper)
2 Tbsp Worcestershire sauce
1 Tbsp Tabasco sauce
2 green chilis
Especies mixto (Mexican spice mix)
Our packet contained: coriander seeds, bay leaves, 1 dried chili, 1 clove, pimiento, black peppercorns, dried garlic)
salt & pepper
Things go best when you’re cooking if you prepare everything that needs preparing ahead of time. So, start by cutting the pepper into stamp-sized pieces, dice the onion, roughly chop the fresh coriander, cut the limes in half, slice the chili peppers into very thin rounds and open the cans of beans.
Set a pot on the stove and turn the heat up high. Pour in the oil, wait a moment, add the ground meat and sear. Don’t forget to stir it or it will turn to cinder. Once the meat is a beautiful golden brown, add the chopped pepper and onion, mix well and fry for another five minutes. Make sure the mixture doesn’t burn!
Now dump in the beans along with their juice, adding the ancho chili, 2 Tbsp of the spice mix and the chopped coriander. Plus the Worcestershire sauce and the chili rings. Mix. Turn down the heat until the stew is bubbling happily in the pot. Leave to simmer for about 10 minutes.
Season to taste with salt, pepper, Tabasco and lime juice, and garnish with fresh coriander and chopped onion. When you’re ready to eat, dip right into the pot with the wooden cooking spoon for a real Wild West experience.
Tastes best in a poncho with a sombrero on your head and a revolver in your belt.