Chili with a difference

hfwchiliThis was a good chili con carne, taken from Hugh Fearnley-Whittingstall’s meat book. In order to avoid what he describes as “a second-rate bolognese with beans”, more care goes into the preparation.

It started with the meats – lean minced beef, chopped pork (a shoulder steak), and chopped chorizo sausage. All of these are fried in batches to gently brown them, and set aside. Next goes chopped onion, cooked in the fats from the meat to soften. Then the meat goes back in, with tinned tomatoes, chili powder, chilies (de-seeded), a spoonful of sugar, a spoon of vinegar, and beef stock. After several hours of gentle simmering, the kidney beans go in for about half an hour.

It was definitely worth the effort – a rich and meaty sauce, with a variety of flavours and textures. The chilies I used were rather milder than expected, so next time I’ll add more. Delicious served, as we did, with brown rice, tortilla, and soured cream; equally delcious another night on a jacket potato with cheese.