Add all the soffritto ingredients into a very large pot and saute on a low heat for at least 20-30 mins while you prepare the rest of the ingredients, stirring regularly, you want it all to cook down and become almost jammy
Prepare the chilli spice mix
In a dry frying pan add the fennel, cumin, coriander seeds, whole black pepper, cloves, chilli flakes and allspice berries and toast for about 30 seconds on a medium flame, be careful not to scorch the spices
Empty all into a pestle and mortar and grind to a fine powder, then add the salt, oregano, paprika and give it a final grind to incorporate everything, empty into a clean bowl and set aside, or you can use a spice grinder for this step if you have one
Prepare chilli paste
Add all the dried chillies to a small pot and cover with water, bring to the boil and boil for a few minutes then turn off the heat and let them sit for 5-10 mins
When the chillies have softened add them to the pestle and mortar with a few tbsp of the water you softened them in and grind to a smooth paste, or use a food processor to do this step
Time to finish the chilli
By this time your soffritto should be perfect, add the meat to the pot and turn up the heat to medium, stir the mincemeat and brown it a little, being very careful not to burn the soffritto
Next, add your spice mix to the pot and stirring constantly cook for 1 or 2 minutes, again be very careful not to burn the spices or the chilli will be bitter
Add the tomatoes, passata, ½ tsp salt, chilli paste and water and give it all a good stir and cook on a low to medium heat for around 30 mins, stirring occasionally
Add the sliced peppers and kidney beans, check seasoning and continue to cook for another 25-30 mins, stirring occasionally
The chilli will then be ready, you can serve it immediately or let it cool and refrigerate, it also freezes great.
Notes
Thanks to my wonderful wife for the photography. Check her out at shpfoto.com