Slow-Cooked Bonfire Night Chilli con Carne

Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth

So the nights are drawing in and the central heating is firmly on, which means its time to start rustling up warming stews and decadent roasts. Yorkshire puddings. That sort of thing. I have already posted a recipe for chilli on the blog before, but now that Bonfire Night is coming back around, it's back on my mind. I love chilli con carne - it's one of my favourite meals - covered in cheese, sour cream and piled on top of a fluffy baked potato. I could eat it all year round, but it's particularly good on cold nights when slippers and snuggly jumpers are a must. 

Slow Cooked Bonfire Night Chilli con Carne // Amy ElizabethSlow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth This particular chilli takes a little time, but the investment is worthwhile. The meaty brisket just falls apart, and brings a tonne of flavour to the mix. Make it the night before if you're throwing a fireworks shindig and reheat for your guests - it can take it. I don't tend to put peppers in my chilli due to personal preference, but they're traditional so feel free to throw some in. Carrots wouldn't go amiss either if you want to bulk the dish up. Pile it up high with your favourite toppings, and be sure to wear gloves if you're using sparklers on the night... 

Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth Slow Cooked Bonfire Night Chilli con Carne // Amy Elizabeth

 

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