we eat chilli quite a lot as it’s easy to cook in large batches, portion up and freeze.
i grew up eating chilli con carne with rice – it was a variation on the bolognaise recipe we used to make, just with the addition of chilli, cumin and kidney beans. the version i make these days has evolved over the years and is made without tomatoes, with a spice mix of cumin, coriander, smoked paprika, cassia and bay plus chillies, thyme and a bit of dark chocolate. we tend to eat this with soft tortillas, rolling it with salad, sour cream, guacamole, red pepper strips, cheese and (in my case) jalapenos for an extra kick of heat.
it’s almost three years since i varied my recipe but this weekend i decided to give heston blumenthal’s chilli con carne with jalapeno cornbread muffins and spiced butter a go. the recipe is from his new show, which i’ve really enjoyed – there have been 6 episodes, each showcasing a different ingredient (this was in the beef show) and i’ve got a pile of recipes that i want to try.
as you’d expect, it’s a fairly complicated recipe – there is a spiced butter (the spices are cumin, cayenne and smoked paprika); a kidney bean and vine tomato mix, which is made using a pressure cooker, with the tomato vines added for extra flavour; the chilli itself (the spicing here comes from star anise but you stir in the spiced butter partway through, and save a bit for adding at the end); and finally, the jalapeno cornbread muffins.
so, how did i get on?