Warming, hearty and full of beans, chilli con carne is a top tier stew that keeps fantastically well, is perfect for freezing in batches and can be served over rice, on jacket potatoes, under a runny fried egg or simply piled high on its own in a comfortingly big bowl. Here are our tips on how to zhuzh up this classic:
Change up your chilli
If the word chilli gets main billing in a dish’s moniker, you better make it count. Having said that, this doesn’t always mean making your meal taste as volcanic as Mount Vesuvius! By all means be adventurous with your chilli if fire-hot heat from Birds Eye chilli flakes is what you prefer. However, a smoky Ancho chilli or warming Chipotle will lend your stew a deeper savoury note that doesn’t leave you in need of a sweat band. The warming spices commonly found in this dish, such as cinnamon, cumin, paprika and oregano, work wonderfully with both these varieties of chilli too.
Use pinto or black beans
If using traditional kidney beans feels old hat, have fun with using pinto, cannellini or black beans for a twist on a regular chilli con carne. This trio of beans retain their structure but become creamier in the middle as they cook, adding texture and substance to your chilli.
Enrichen with chocolate and coffee
Underscore the meaty flavour of your chilli by adding a few squares of dark chocolate, a shot of espresso or a spoonful of cocoa powder to it while it’s bubbling away on the stove. It will enrichen your stew in a way you can’t quite put your finger on.
Sprinkle in some MSG
The tiniest pinch of ajinomoto (also known as MSG or flavour enhancer) instantly adds depth to a chilli that’s failed to find its mojo. It’s a quick rescue trick that will make it taste extra-savoury by stimulating the umami tastebuds in our mouths.
Add cooling toppings and fun extras
A generous dollop of crème fraiche, sour cream or calming Greek yoghurt complements the complex flavours of a chilli con carne and softens the dish deliciously. Little extras that you’ve taken time over, like finely sliced spring onions, green crescents of ripe avocado or diced red onion, lend it another layer of freshness and flavour by elevating its texture. Drizzle over a smidgen of garlicky chilli oil to hit every tastebud and turn a weekday chilli into a Saturday night experience. But don’t get fancy with the cheese – the appeal of a homely dish like chilli is the oodles of grated cheddar piled high on top in thick unassuming strands.
Step things up with crunchies
The tenderness of a slow-cooked chilli con carne needs crunch. Serve tortilla chips, crackers or cornbread alongside it or place them in the bowl itself just before serving so they can be used as edible spoons to scoop up all the goodness with. Skip plain tortilla chips and select ones made with blue corn or fancy ones flavoured with beetroot, spinach and sweet potato that look pretty on your plate.
Refrigerate it for a flavour boost
Two things that benefit from a little space? Rowing couples and chilli con carne. If you can avoid the temptation to eat your chilli off your wooden spoon while it’s searingly hot then pop it in the fridge overnight and reheat it tomorrow. The beans will absorb more liquid, the acidity of the tomatoes will mellow and the flavour of your chilli will deepen. Better yet, freeze it! The freezing, defrosting and reheating process will tenderise the meat even further.
