Another frosty day and another winter warmer: Chilli con
Carne. Very much a staple especially at this time of year, though the
consistency is a bit more free-flowing today than I usually like it, but this
only means that the mixture will be easier to work on the next dinner time,
when it will taste better; the spices having had a longer period to meld with
the rest of the ingredients. Similar to bolognaise sauce, I like to think of it
as a stew, where the extended duration of simmering allows all the components
to fuse together more completely to give a comforting meatiness of the sauce.
Also like a stew, it is always better a day or two after the first portion.
Every time I have made this I have added more chilli powder
as the first time I made this particular recipe it was effectively braised
mince. On that occasion I made it for friends, one of whom had never had chilli
con carne before. He is in his 30s. To him it was very much Training Wheels Chilli.
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| Chilli con carne |
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