CHILLI CON CARNE is often considered a Mexican dish, but in reality it’s Tex-Mex fare, and the dish in its best-known form has become something of a global classic.
There are so many versions on the dish that regional takes on it exist throughout the world – for example, in Texas itself, the dish is commonly referred to a “bowl o’ red”, most famous for its intense spices.
Variations aside, chilli is – broadly speaking – a one pot dish comprised of meat (usually beef), onions, chilli powder or peppers, spices, beans and some sort of liquid, whether that’s in the form of tomatoes or stock. Literally translated, it’s “chilli with meat”, so it’s pretty self-explanatory.
Here in Ireland it’s become a beloved staple on dinner tables, one of those dishes that anyone can master with a little effort. But – as with most beloved recipes – everyone has their own tried-and-tested method for preparing it, from the spices used to the simmering time.
So what are the essentials for the ultimate bowl of chilli? I’ve sought some tips from some of Ireland’s top chefs and foodies on this comfort food classic…
1. The meat
As the key ingredient to a chilli, meat is one of the most important things to get right. Barry Stephens of Dublin’s Deli 147 emphasises the importance of not overcrowding the pan, which is particularly important for minced meat. “And don’t be tempted to stir the meat while it’s browning,” says Stephens. He recommends browning the meat in small batches, taking care to ensure at least one side of every piece of meat is crisp.
Most chefs I spoke to opt for whole cuts of meat over minced meat, but the choice is yours. “My favourite way to cook chilli is using a full piece of chuck or brisket [typically the tougher cuts of beef] and slow cooking it for hours,” says Yvonne Carty, Cookery School Teacher at Hey Pesto. “Once the beef is really tender, I shred it with a fork and add some sweet corn and peppers.”
2. The spices
The combination of spices is crucial to your final result, and you’re usually aiming for a deep and smoky taste here rather than a searing heat. It’s not just chilli powder or peppers that are in the mix though – a good variety of spices will create that famously rich, deeply satisfying chilli flavour. Karen Coakley, TV cook and food tour operator, has perfected her spice and citrus mix over the years:
I use a mix of ground cumin, ground coriander, cinnamon, sugar, some smoked chipotles, lots of fresh coriander and lime juice.
3. The cooking method
The ideal here is to cook low and slow, as the majority of foodies I spoke to made clear. Stephens opts for an overnight stew at a very low heat which gives that succulent melt in the mouth result, an effect could also be achieved at home by cooking the chilli in a slow cooker over 7 or 8 hours.
If you’re short on time though (or don’t own a slow cooker), make the most of your pan-frying method by deglazing the pan to make the most of those wonderful caramelised flavours. Frank Fredriksen of Clonakilty Brewery, has some thoughts on this:
My best tip is to deglaze the pan just after browning the meat with a dark beer like porter or stout. As a finishing touch I stir in one more splash of beer just before serving.
Don’t worry if you don’t have beer in the house, try using some red wine or beef stock instead.
4. The add-ins (specifically chocolate)
After Nigella Lawson suggested using chocolate in her signature chilli recipe some years ago, the addition became somewhat of a phenomenon. It isn’t the most obvious add-in for a savoury one pot, but chocolate is commonly used in savoury Mexican cuisine. Think of the authentic recipe for a Mexican mole, a deeply flavoured sauce made using chocolate or cocoa powder.
Don’t knock it ’til you’ve tried it – I favour a generous teaspoon of good quality drinking chocolate stirred into my own signature recipe, while Coakley likes to add a taste of chocolate with just one or two squares straight from the bar, allowing them to melt into the chilli toward the end of cooking.
5. The sides
One of the best things about cooking up a pot of chilli is the endless ways it can be served. On rice, in tacos, loaded on some sweet potato fries, the list goes on! Toppings are also important, and can be a really great way to serve the dish when cooking for a crowd. Richard Wilson, production manager at Boojum restaurants, opts for nachos:
Once you have a steaming batch of fresh chilli the only way to dress the dish is to pour the chilli over freshly cooked nachos and top with a dollop of delicious, homemade guacamole, a sprinkle of sharp cheese, diced jalapenos and coriander.
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