Alison Roman's chilli con carne
Chilli means many different things depending on where you are. This version calls for tomatoes (Texas chilli purists may as well stop reading now), is well spiced but will not necessarily light your mouth on fire, uses hunks of meat that slowly braise and calls for beans cooked from dried to soak up all that beefy, spiced, tomatoey liquid. It takes a long time to cook, simmering at least 3 hours. Is it worth it? I really think it is. The way the liquid thickens from both the long braise of the beef and the starches releasing from the beans: It’s gorgeous.
MAY WE SUGGEST: More easy, delicious recipes by chef Alison Roman
MAY WE SUGGEST: A DIY recipe for the perfect creamy, flavour-packed guacamole to serve alongside your chilli
Recipe information
Yield
Serves 10
Ingredients
Toppings (you must):
Preparation
Do ahead
Step 1
Like all great soups and stews, this chilli gets better with age. It can be made 5 days ahead and refrigerated, or 3 months ahead and frozen.
Step 2
Season the beef with salt and pepper. Heat the oil in a large heavy-bottomed pot over a medium-high heat. Add the beef in one layer (don't worry too much about crowding) and cook until deeply browned on all sides, 15-18 minutes total. Transfer the beef to a large plate or bowl, leaving the fat behind; set aside. (I do not drain the fat, but you can.)
Step 3
Add the onions and garlic to the pot, season with salt and pepper, and cook, stirring occasionally, until they're softened, 3-5 minutes. Add the tomato purée and cook until it caramelises a bit on the bottom of the pot, 2-3 minutes. Add the cumin, smoked paprika, hot paprika and chilli flakes and cook, stirring constantly for a minute or so to toast.
Step 4
Add the beer and use a wooden spoon to scrape up the caramelised bits on the bottom of the pot. Add the tomatoes, beans, 1.4 litres (48 fl oz/6 cups) water and the beef plus any juices. Season with salt and pepper and bring to a strong simmer.
Step 5
Reduce the heat to medium-low - you want a gentle simmer - and cover the pot about 90 per cent of the way. (Use a baking tray if you don't have a lid.) Cook, checking and stirring only occasionally, until the pot has thickened into a beautiful chilli and the beef and beans are completely tender and nearly falling apart, 3-3½ hours.
Step 6
Remove from the heat and, using a wooden spoon, encourage the hunks of beef to break down into smaller shreddy bits by gently pressing them against the side of the pot. Stir so the meat is evenly distributed and season once more with salt, pepper and maybe chilli flakes.
Step 7
To serve, set out all the toppings you want. Use every small bowl and precious tiny plate to display your shredded cheese, sour cream and pickled things. Do not top anyone's bowl for them but encourage them to go wild. There are always more toppings where those came from, you say.
