Make DF Mexico's signature chilli con carne

Name: Make DF Mexico's signature chilli con carne
Total time: 270 min
Ingredients: 1 kg braising beefÂ steak, cut into large chunks; 1 ring chorizo piccante, cut into mouth-sized chunks (if you want to keep it pork free you can exclude); 3 onions, finely choppedÂ; 3 cloves garlic, finely choppedÂ; 4 ancho chillies chopped; 2 Chipotle in adobo finely chopped; 1 tsp whole cloves; 3 bay leaves; 1 medium cinnamon stick; 2 tsp ground cumin (freshly ground from toasted seeds if possible); 2 tsp ground allspice; 2 tsp dried oregano; 3 tbsps cider vinegar; 4 tbsps tomato ketchup; 2 tbsps dark brown soft sugar (if you can't get ancho chillies, try using molasses instead of sugar to give a richer, smokier flavour); 1 tins whole plum tomatoes; 330ml of beer (we use pacifico a dark beer would also work nicely); 150g dried pinto beans, soaked overnight before rinsing and boiling in fresh water for one hour; or one tin cooked beans (about 225g)

foodism.co.uk

If anyone knows how to make a proper chilli con carne, it has to be DF Mexico. Here's its recipe for the warming, deeply satisfying classic.

View full recipe on foodism.co.uk

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Ingredients

1 kg braising beefÂ steak, cut into large chunks
1 ring chorizo piccante, cut into mouth-sized chunks (if you want to keep it pork free you can exclude)
3 onions, finely choppedÂ
3 cloves garlic, finely choppedÂ
4 ancho chillies chopped
2 Chipotle in adobo finely chopped
1 tsp whole cloves
3 bay leaves
1 medium cinnamon stick
2 tsp ground cumin (freshly ground from toasted seeds if possible)
2 tsp ground allspice
2 tsp dried oregano
3 tbsps cider vinegar
4 tbsps tomato ketchup
2 tbsps dark brown soft sugar (if you can't get ancho chillies, try using molasses instead of sugar to give a richer, smokier flavour)
1 tins whole plum tomatoes
330ml of beer (we use pacifico a dark beer would also work nicely)
150g dried pinto beans, soaked overnight before rinsing and boiling in fresh water for one hour; or one tin cooked beans (about 225g)