Chili con Carne

Method

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1. Pat the beef dry and season. Brown it hard in the oil in a heavy pot, in three batches so the pan never crowds, about 5 minutes per batch. Set aside.

   Mark done Start 5 min timer

2. Lower the heat and cook the onions for 8 minutes until soft, then add the garlic and peppers for 4 minutes more.

   Mark done Start 8 min timer

3. Add all the ground spices and the oregano and cook, stirring, for 90 seconds until intensely fragrant.

   Mark done Start 90 sec timer

4. Stir in the tomato purée and chipotles and cook 2 minutes, then return the beef with any resting juices.

   Mark done

5. Add the tomatoes, stock and salt. Bring to a simmer, then cover and cook at 150°C / 300°F for 2 hours.

   Mark done Start 2 hr timer

6. Stir in the beans and cook uncovered for a further 30 minutes, until the sauce has reduced and the beef pulls apart.

   Mark done

7. Off the heat, stir in the chocolate and vinegar. Taste and adjust the salt and acid.

   Mark done

8. Rest for 20 minutes before serving — or better, cool and refrigerate overnight.

   Mark done Start 20 min timer

Chef’s Tips

• Cubed chuck beats mince every time; you get texture instead of grit.
• The vinegar at the end is what makes the flavours snap into focus. Do not skip it.
• Serve the toppings separately: soured cream, grated cheese, spring onion, avocado, tortilla chips.

Pairing Suggestions

• A dark Mexican beer or a Zinfandel
• Serve with cornbread, rice or baked potatoes
• Finish with lime sorbet

Storage & Reheating

Refrigerate 5 days, freeze 3 months. It genuinely improves for the first 48 hours as the spices bloom into the fat.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.