Despite the fact that it is as easy to find a terrible chilli con carne as it is to find a good one (think that dish of vaguely spicy mince swimming in tinned tomatoes that’s been cooked for half an hour, as a guide!), when done properly this dish really is a prince amongst men. The secrets are correct spicing, and most of all, patience. A proper chilli takes at least three hours to cook, ideally more. And as it seems to work better cooked in larger quantities, have some freezer containers ready and you’ll have a few suppers handy for those ‘can’t be bothered to cook’ evenings. This recipe has a more typically Mexican flavour than other recipes, and it is fairly mild. Feel free to add some Mexican chilli powder to the sauce if you prefer something hotter. If you have plenty of time, this recipe can be made using a long, slow cooking time as it will allow the spice to blend, mellow and mature.

01.

Ingredients

750g minced steak
2 tins chopped tomatoes
1 tin pinto or red kndney beans
1 large onion, finely chopped
4 cloves garlic, finely chopped
1 beef stock cube (optional)
1tbs tomato puree or tomato powder
3tsp Chilli con Carne blend
2tsp celery salt or regular salt
1tbs Mexican oregano (optional)

02.

Method

  • First saute the onion and garlic in a little olive oil until softened, about 15 minutes. Next add the mince and continue sauteeing, stirring constantly, until the mince is just browned.
  • Crumble the stock cube into the pan, and adjust the heat to low. To prevent the spices burning, add a splash of water, and then add all the spices.
  • Keeping the heat low, continue sauteeing, making sure all the ingredients are well mixed, until a warm, spicy, toasty aroma is coming from the pan. Then add the tomato puree and the tinned tomatoes, and again stir thoroughly to mix the ingredients. Add a little water, and let the pan bubble away on a gentle heat for 45 minutes. Keep an eye on the water, adding a little more if necessary, and give the pan the occasional stir.
  • Drain the tins of pinto beans and add to the chilli at this point,, and give it a good stir, making sure to amalgamate the bits which have stuck to the side of the pan as it reduces.
  • Check the water content, then turn the heat down to minimum and let the chilli cook for another 10 minutes. By this time your chilli should have the consistency of a classic ragu Bolognese, and the most wonderful aroma. Serve with rice, taco chips, guacamole and sour cream on the side.