Slow Cooked Chili con Carne

"This is one hell of a contentious dish. First off, the name is wrong: purists call it just chili. Second, the provenience. You’d think it’s a no brainer: a flagship Mexican dish, no? No, say the Texans: it’s a true Texan dish, not even tex-mex. And then of course the battle begins about what goes into it. I say: if it’s tasty, it’s right. And this chili is damn mighty tasty. I went for two kinds of beans. I used beef but purely because that was what I had but I hear pork mixed in is acceptable. I added tinned tomatoes, for the pleasure of smelling ripe toms. And I added the cocoa powder that some swear by and hey, it works for me."

Preparation Time20 min

Cooking Time2 hr