Chilli Con Carne English

This isn’t your weeknight-shortcut chilli. This is the slow and steady version, the kind that rewards patience with layers of deep, smoky heat.

Ground beef gets properly browned (yes, the full 30 minutes), then simmers for hours with beer, fresh tomatoes, cumin, oregano, and a generous pile of fresh and dried chili peppers.

Cornmeal stirred in partway through thickens the pot into something hearty enough to eat with a fork.

Kidney beans go in near the end so they hold their shape and add that familiar creamy bite.

Chef Tips

• Don’t rush the browning. Getting the liquid out of the beef first is what builds that deep, meaty foundation.
• Use a lager or pale ale for the beer. Anything too dark or hoppy can turn bitter after hours of simmering.
• Adjust the heat by scaling the fresh chili peppers up or down. The dried peppers and cayenne add background warmth, while the fresh ones bring the punch.
• This chilli is even better the next day. Make a double batch and let the leftovers sit overnight in the fridge.

Variations

• Swap the ground beef for chunks of braising steak cut into small cubes for a chunkier, more rustic pot.
• Stir in a square of dark chocolate at the end for a rich, slightly bitter depth.
• Top with sour cream, grated cheddar, and pickled jalapenos for a fully loaded bowl.