A Chili con Carne that forgives everyone

Chili con carne is one of those dishes you can make almost anywhere with a deep pan. The ingredients are basic and available everywhere. And whatever goes wrong — too spicy, too mild, too thick, too thin — there's a fix below. It's the most forgiving stew I know, and one of the best pantry meals you can pull off from cans alone.

If you mess up:

1. Too salty or too spicy — add some more liquid and let it evaporate.
2. Too liquidy — let it cook more.
3. Too chunky — add more liquid and let it come together.
4. Too meh — needs more spice.

You will need:

• 500g minced beef
• 1 can (400g) chopped tomatoes
• 1 can (400g) red kidney beans
• 1 onion, chopped
• 1 fresh chili pepper OR 2 tsp chili sauce (chipotle, sriracha, etc.)
• 2 tbsp olive oil
• 2 tbsp milk
• A pinch of sugar
• Salt and pepper
• Plain yogurt, to serve

Two optional extras worth knowing: if you have a tube of tomato concentrate, squeeze some in with the canned tomatoes — it deepens the sauce. And for a fancier base, sauté chopped celery and carrot alongside the onions (a classic mirepoix). Both take extra time and I rarely bother, but they're there if you want them.

Process:

1. In a deep pan, heat the olive oil and add the minced beef. Spread it out and let it sit to form a crust, then season with salt and pepper.
2. Once browned on both sides, remove the meat and set aside in a bowl.
3. Add the chopped onions to the same pan. Season with dried garlic, salt, and pepper, and let them sweat until translucent.
4. Return the meat to the pan with the onions.
5. Add the kidney beans. If in water, drain and rinse; if in sauce, tip the whole can in.
6. Give everything a quick stir, bring to a bubble, then add the can of chopped tomatoes.
7. Add the spice now — chili pepper or chili sauce — so you can correct later if it turns out too hot.
8. Sprinkle in a pinch of sugar to kill the acidity of the canned tomatoes.
9. Once it starts bubbling, lower the heat and put a lid on. Simmer 15–30 minutes; longer means thicker and deeper.
10. A few minutes before serving, stir in 2 tablespoons of milk for a smoother finish.
11. Take off the heat, rest 2 minutes, then serve with a dollop of plain yogurt on top.

One more thing. Chili con carne is usually treated as a big-batch share dish — but honestly the best time to eat it is the day after, cold and slightly thickened from the fridge. Picture it: you cooked it Saturday, didn't finish. Sunday morning, in your jammies, Friends on the TV (obviously), a spoonful straight from the pot. That's the good stuff. Don't rush making it either — this is a dish that only gets better the longer you leave it alone.