For The Chilli For The Toppings Bar

For The Chilli

1. The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.
2. Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.
3. Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan.
4. Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight.
5. Add the beans to the chilli and reheat.

For The Toppings Bar

1. Cook any toppings as per package instructions. If serving cold toppings, serve them on a platter chilled over ice. Bring them out right before it’s time to eat.
2. Set up all your toppings on the table or kitchen island, starting with the chili so people can move through as though it’s an assembly line