“Smoking Chilli Con Carne” from “Virgin to Veteran”

Peter: What are we having tonight then?

Anna: Smoking chilli con carne.

Peter: Smoking? What makes it ‘smoking’?

Anna: Glad you ask. I had to griddle the chillis first before making the sauce. To give them a smokiness.

Peter: Can’t you just use smokey chillis instead?

Anna: Good question. I do use chipotles in my usual ‘posh’ chilli. That is, the chilli I do on weekends or special occasions, rather than my fail-safe, quick and dirty weeknight chilli.

Peter: This is drier than your usual weeknight chilli.

Anna: You mean less sauce? Is that a good thing?

Peter: Yes. This tastes professional.

Anna: That might be because I had to strain the sauce through a sieve. Not something I would normally do, and I have to admit to being rather suspicious of this step in the recipe. But I think it worked.

Peter: I think I prefer this chilli to our usual one, but maybe that’s becuase I wasn’t cooking it. It didn’t seem so bean-heavy either and I liked the addition of the fresh coriander.

Anna: I think this is a keeper then.

“Smoking Chilli Con Carne” from “Virgin to Veteran”

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