Heston Blumenthal’s recipe for chilli con carne is long, comprising four stages and 30 ingredients. But, hey, I ‘work from home’, I’ve got time on my hands, and it keeps me away from the ironing pile.
I’ve taken short cuts on some stages (soaking kidney beans, for example – I used a tin instead) and cooking down tomatoes (I used a tin instead) but Heston said this would be OK – and if it’s OK with Heston, who am I to argue?
I’ve also omitted his most theatrical maneouvre – setting fire to a pile of wood to create an authentic smoky flavour. We live in a flat and I don’t think the insurance would cover it. And I couldn’t be bothered with the corn muffins, so used shop-bought warm corn tortillas instead.
But, despite the lack of smouldering embers, I am here to tell you that this is the BEST chilli I have ever tasted. In fact, I am going to have to re-write the recipe book my wife gave me a few Christmases ago in which I wrote the words: ‘Best chilli I’ve ever tasted.’
It was then. It isn’t now.
Want to join in?
Thank you Keith. If you want to join in and potentially win a tour of Heston's lab!, just register with lovefood, pick a recipe from the show, attempt it properly, and let us know how you got on by sending some pics and a few hundred words by email to contactus@lovefood.com
Terms
Our standard competition terms are here. You must be a registered user of lovefood.com to enter. The editor's decision is final. Closing date is 15th February.
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