Chilli con Carne. Let's get it done with.

Chilli the right way.

2 largish red onions - chopped medium to small
1 red pepper, 1 orange or yellow pepper sliced
2 garlic cloves , peeled and crushed or sliced.
1 level tsp hot chilli powder. If you only have mild, put it in the bin and go buy some hot chilli. It is called chilli.
1 fresh red chilli chopped fine with seeds left in. (Yeah let's make this hot)
1 1/2 tsp La Chinata smoked paprika
1 tsp ground cumin - you shirk this and you is a fool.
750g lean minced beef
1 beef stock cube
2 x 400g can premium chopped tomatoes
1 tsp dried marjoram or mixed herbs at a push
2 bay leaves
1 tsp sugar
1 tbsp tomato purée
2 x 410g can red kidney beans
Optional: a stick of cinnamon.
Water to top up in case it dries.
Large dollops of Greek yoghurt and plain boiled basmati rice

Now look, this is all about the process. Also try to understand that you should not cook this when you are hungry as it will be twice as good the next day. It cooks in about an hour/hour and a half and will also keep for days. So do it on a Sunday night and enjoy it on Monday and Tuesday, or freeze it.

This is similar to bolognese at the outset. Prep your veg and get everything lined up in front of you.

Sweat the onions down first in olive oil for 5 mins and then whack the heat up and brown the mince. Break up all lumps and makes sure it is even in size and colour. Get a sizzle going. Some people will put in peppers here. I don't as I like to wait til the last 10 mins in order to have a slight crunch. Otherwise they just become mush. Add the garlic, tomatoes, herbs, spices and stock. Stir and see how much liquid you have after 5 mins of simmering and top up if needed. Also add salt and pepper. This is a robust meal and can take a pounding when it comes to salt and pepper. The chilli soaks a lot of it up and you do need that flavour to compliment the heat. If you want to add the cinnamon stick, do it now but if you add ground cinnamon, you are bonkers. Not a good idea. It is the smoked paprika that brings flavour to the heat rather than just heat.

Cover and simmer for 20-25 mins but stir occasionally, (this can burn and though the burn can add a smokey flavour, it looks nasty). Then add the rinsed beans and peppers and simmer for another 10-15 mins.

Now turn it off and leave for at least 6 hours, preferably 12 or even 24. Try it when it is done as the first will never be as good as the tenth one. Then try it the next day and discover the difference in the melding of flavours overnight. It is a dramatic change in depth.

The consistency you want is neither runny nor stodgy. You want it to hold its shape as you pile it on to rice, but to mix with the rice to bring moisture. This is where the Greek yoghurt is so good. But melted cheese and baked potatoes are a lovely combo too. The rice method is in the Thai Curry recipe but take out the ginger peeling.

Lastly, the chilli kick and yoghurt work amazingly together. You might not like spice heat, or you might not like natural yoghurt, but a spoonful of those two together is as moreish and satisfying as a spoon of Crunchy Nut Cornflakes with ice cold milk, ice cream and hot apple pie, warm chocolate cake and cream, a fork of egg, bacon, sausage and beans, or even a roast potato, chicken, gravy combo. It is sumptuous and ballsy.

But let the fecking thing stand. For many hours. Let it be. Plan ahead. Seriously.