* 50g Salt dissolved in 500ml tap water
* 150g Dried Kidney beans
* 500g Cherry tomatoes
'''For the Chilli'''

* Olive oil
* 450g Minced beef
* 1 large Onion, peeled and diced
* 2 Star anise
* 1 large Carrot, peeled and Diced
* Garlic to taste, finely chopped
* Green chillies to taste, chopped (remove Seeds if desired, but personally I don't bother)
* 30g Tomato purée
* 375ml Red wine
* 50g Heston's spiced butter
* 3 medium Tomatoes, Diced
* 500ml Beef stock
'''To finish and serve'''

* 2 Red peppers, de-seeded, Roasted and peeled
* Seasoning

===Method===
* Put the Tomatoes and 50g water into a Pressure cooker
* Put on the lid, bring to pressure over a high heat, reduce heat and cook for 20minutes
* Remove from the heat and allow to cool before opening the lid
* Put the pan on a high heat, stirring frequently until the liquid is reduced by half - about 10 minutes
* Drain the Kidney beans and add to the pan.
* Add enough water to cover the Beans if necessary.
* Replace the lid and bring up to pressure over a high heat.
* Reduce and heat and cook for 20 minutes.
* Leave the mixture until completely before opening.
* Meanwhile, to start the Chilli, coat the bottom of a large pan with Olive oil and place over a high heat until Smoking.
* Add the Mince, in batches if necessary, so that it browns rather than Stews.
* Remove and drain the Meat.
* Add a little water to the pan to Deglaze it, and tip the water and bits in with the drained Meat.
* Reduce the heat to medium-high and thinly coat with another layer of Oil.
* Add the Onion and the Star anise and cook for 7-10 minutes until the onion begins to colour.
* Add the Carrot, Garlic and Green chillies and cook for another 10 minutes or until the carrot is soft.
* Add the Tomato purée, stir and cook for another 5 minutes until everything turns a brick-red colour.
* Pour in the Red wine and allow to reduce by two thirds.
* Remove the Star anise and discard.
* Stir in the spiced Butter, the Mince, Diced Tomatoes and Stock and Simmer over a low heat for 2-3 hours, stirring occasionally.
* To finish, fold the Beans and chopped Peppers into the Chilli and bring to a Simmer.
* Season and stir in more spiced Butter to increase the heat.

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