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.