Serves: 8
| 材料 | INGREDIENTS |
| 300毫升 熱咖啡 | 300ml hot coffee |
| 1條大辣椒乾 | 1 large dried chilli, such as ancho, chipotle, or poblano |
| 1個紅洋蔥 | 1 red onion |
| 1個紅色，黃色或橙色的燈籠椒 | 1 red, yellow, or orange pepper |
| 2瓣大蒜 | 2 cloves garlic |
| 橄欖油 | Olive oil |
| 1茶匙孜然粉 | 1 heaped teaspoon ground cumin |
| 1堆茶匙煙熏紅辣椒 | 1 heaped teaspoon smoked paprika |
| 1/4茶匙牛至乾 | 1/4 teaspoon dried oregano |
| 1份新鮮月桂葉 | 1 fresh bay leaf |
| 500克 優質碎牛肉 | 500g good-quality minced beef |
| 1隻新鮮紅辣椒 | 1 fresh red chilli |
| ½支 肉桂棒 | ½ a cinnamon stick |
| 海鹽和現磨黑胡椒 | Sea salt and freshly ground black pepper |
| 400克 罐裝切碎西紅柿 | 1 x 400g tin chopped tomatoes |
| 1湯匙 糖蜜或黑砂糖 | 1 tablespoon molasses or muscovado sugar |
| 800克 罐裝豆 | 2 x 400g tin beans, such as kidney, butter, or pinto |
做法 METHOD
1. 將辣椒乾浸泡在熱咖啡幾分鐘，讓它水化。
Make your coffee and, while it’s hot, soak the dried chilli in it for a few minutes to let it rehydrate.
2. 同時，將洋蔥去皮，切碎。 將燈籠椒去籽，切片。蒜去皮，切片。
Meanwhile, peel and chop the onion. Deseed and slice the pepper. Peel and finely slice the garlic.
3. 把一個中型平底鍋以慢火加熱，加橄欖油、孜然粉、辣椒粉、牛至、月桂葉、洋蔥和辣椒。炒5至10分鐘，或直到洋蔥軟化。
Put a medium saucepan on a low heat and add a lug of olive oil, the cumin, paprika, oregano, bay leaf, onions and pepper. Fry for 5 to 10 minutes, or until the onions have softened.
4. 加入碎牛肉，煮的時間不停用木勺推開，煮約5分鐘，或直到肉變成金黃色。
Add the minced beef, breaking it up with a wooden spoon as you go and cook for about 5 minutes, or until the meat has browned.
5. 將新鮮辣椒去籽，水化了的辣椒切片，並和切碎的新鮮辣椒、月桂皮、蒜片，一小捏海鹽和現磨黑胡椒加入平底鍋，再灑下少許浸泡過辣椒的咖啡在其中。
Deseed and chop your fresh chilli. Slice up the rehydrated chilli and add them to the pan along with half the chopped fresh chilli, the cinnamon stick, sliced garlic, a small pinch of sea salt and freshly ground black pepper, and a splash of the chilli-infused coffee.
6. 攪拌，並加入剩下的咖啡、西紅柿、糖蜜或糖。文火煮10分鐘。
Stir, then add the rest of the coffee, the tinned tomatoes, and the molasses or sugar. Simmer for 10 minutes.
7. 將罐裝豆排水沖洗，然後將它們加到鍋裡，再煮20分鐘 – 如果它開始看起來太杰身，可加少許水。
Drain and rinse the beans then add them to the pan and cook for a further 20 minutes – if it starts to look too thick, add a splash or two of water to loosen.
8. 如果您喜歡吃辣一點，在切碎和攪拌材料時可保留辣椒籽。
Have a taste and season well – if you require a bit more heat (like I would); this is the time to add the seeds and chop the rest of your fresh chilli and stir it through.
More about this recipe: http://foodrevolutionday.com/recipe/38/Chilli-con-Jamie.html
