Chili con carne

Dedicated to my patient friend, Brian. Sorry it took so long!


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This summer, we finally arranged a long-talked-about Tex-Mex dinner with some friends. I had planned to make the chili con carne based on our tried and tested BBC Comfort Foods recipe book, but the last couple of times I’d found something lacking and decided to try a new recipe. Risky when you have company, right? Especially when one of them is American and knows what good chili should taste like. I looked all over for good recipes, and found many, as is so often the case on American recipe websites, that asked for brand-name ingredients I didn’t know how to substitute. In the end, I went with this one, but when I tasted it, there was definitely something missing. I fiddled around, throwing this and that in until it tasted better. Then I let it simmer for an hour or two, then served it up. That hour or two made a world of difference, and my friend has been asking for the recipe ever since.

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