Chilli con carne, the cowboy’s campfire stew, is traditionally a beef or pork braise, but it is even better made with minced venison. The dark savouriness of the meat blends so well with the other ingredients: the smoky chipotle and ancho chillies, the beans and coffee. Coffee? You will, I am sure, have heard about adding chocolate to chilli and, aside from making it much richer, I am not sure how much it improves the dish. But coffee has a remarkable effect, bringing forward all the flavours.
There are dozens, even hundreds, of ways to make a chilli. Some cooks like to chop the meat into cubes rather than mince it, but I like the way that the mince has a creamy texture once braised for a couple of hours.…
