Photo credits: Kristian Høgsberg (CC-BY)

This series would not be complete without chili ‘sin carne’ and its meaty friend ‘con carne’.

Bold statement: the chili sin carne suggested here is so good that I actually wouldn’t even bother with the meat one. (It’s actually even vegan).

I feel so strongly that this is the best chili ever that I am not even going to post a meat equivalent. I figure you probably have your own chili con carne recipe – and if you insist on cooking both, I would suggest taking inspiration from this in terms of flavours and additions.

This is an external recipe from Principia Gastronomica (<- Link) and it is mindblowing. The love child of habeñero chiles, chocolate and chipotle chilis in adobo sauce. We tend to leave out the additional sweetness of the maple syrup as well as the whiskey, but I am sure those are great too. It also makes a nice centre piece with the habeñero popped centrally in the pot. Enjoy!