Chilli Con Carne

Serves 4–6 (even better the next day)

Ingredients

-          1 kg beef mince (or diced chuck / brisket for extra texture)

-          Sea salt & freshly ground black pepper

-          2 tbsp olive oil

-          2 onions, finely diced

-          4 garlic cloves, minced

-          1 tbsp chilli powder (adjust to taste)

-          2 tsp ground cumin

-          2 tsp smoked paprika

-          1 tsp ground coriander

-          1 tsp dried oregano

-          1–2 tsp cocoa powder or a square of dark chocolate

-          1 tbsp tomato purée

-          400g good-quality chopped tomatoes

-          500ml beef stock

-          1 tbsp Worcestershire sauce

-          1 tsp brown sugar

-          1 × 400g tin red kidney beans

-          Lime juice or red wine vinegar, to taste

Method:

1.      Heat the oil in a large heavy pot over high heat. Add the beef in batches and brown hard — don’t overcrowd. You want deep colour. Season as you go. Remove and set aside.

2.      Lower the heat and add the onion. Cook gently for 10–12 minutes until soft, sweet and lightly golden. Add the garlic and cook for 1 minute.

3.      Stir in the chilli powder, cumin, smoked paprika, coriander and oregano. Cook for 30–60 seconds until fragrant. Add the tomato purée and cook out for another minute.

4.      Return the beef to the pot. Add cocoa powder (or chocolate), chopped tomatoes, stock, Worcestershire and sugar. Stir well and bring to a gentle simmer.

5.      Cover loosely and cook on a low heat for 1½–2 hours, stirring occasionally, until thick, rich and deeply flavoured. Add a splash of water or stock if needed.

-          Add the kidney beans for the final 20–30 minutes. Taste and adjust seasoning. Balance with a squeeze of lime or a splash of vinegar — this lifts everything. Serve hot with steamed rice, sour cream, fresh guacamole, coriander and tortilla chips.