Alison Roman's chilli con carne
In an extract from her latest book ‘Something from Nothing’ Alison Roman puts the spotlight on store cupboard heroes: this chilli recipe transforms humble dried beans into a rich, flavoursome base for this chilli
Chris Bernabeo
Chilli means many different things depending on where you are. This version calls for tomatoes (Texas chilli purists may as well stop reading now), is well spiced but will not necessarily light your mouth on fire, uses hunks of meat that slowly braise and calls for beans cooked from dried to soak up all that beefy, spiced, tomatoey liquid. It takes a long time to cook, simmering at least 3 hours. Is it worth it? I really think it is. The way the liquid thickens from both the long braise of the beef and the starches releasing from the beans: It’s gorgeous.
MAY WE SUGGEST: More easy, delicious recipes by chef Alison Roman
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