Chili con Carne

Chili con carne is one of those dishes that improves with time in the pot and again overnight in the refrigerator. Nothing about it is difficult — it is mostly a matter of not rushing it.

Serves 4 to 6

Ingredients

1 medium onion
1 carrot
1 red bell pepper
1 jalapeño
2–3 cloves garlic
1 lb ground beef
1 tablespoon butter
Olive oil
1 can kidney beans (14 oz), drained and rinsed
2 cups chopped tomatoes
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 teaspoon paprika or chili powder
1/2 teaspoon ground cinnamon
1 bay leaf
1/2 bunch cilantro
1 teaspoon sugar
Salt

Method

Melt the butter with a splash of olive oil in a heavy pot.

Finely dice the onion, carrot, red pepper and jalapeño. Add them to the pot and cook until softened and starting to caramelize at the edges — 8 to 10 minutes. This is where the sweetness in the finished dish comes from.

Add the minced garlic and cook another minute.

Add the ground beef and cook, breaking it up, until well browned. Let it sit undisturbed for a minute at a time so it colors rather than greys.

Stir in the balsamic vinegar, paprika, cumin, cinnamon and salt. Cook for 30 seconds so the spices toast in the fat.

Add the drained beans and the chopped tomatoes.

Tie the bay leaf and the cilantro stems in a piece of cheesecloth and drop it into the pot. Reserve the cilantro leaves for serving.

Add the sugar and enough water to just cover everything.

Simmer, partially covered, on low heat for about 1 1/2 hours, stirring occasionally. Add water if it gets too dry.

The long cook is the point. An hour in, it tastes like spiced mince and beans; an hour and a half in, it tastes like chili.

Lift out the cheesecloth bundle.

Turn off the heat, cover, and let it rest for 5 to 10 minutes.

Taste for salt and serve with the reserved cilantro leaves scattered over, and sour cream, grated cheese, rice or cornbread alongside.

Chef’s note

Better the next day. Cool it completely, refrigerate, and reheat gently with a splash of water.