Remove the rind from the bacon, then chop into medium pieces. Chop the onions, medium. See our onion Tip. Cut the top off the pepper & remove the stem. Also remove any seeds & white pith from the body. Slice into rounds, then chop, medium, including the lid. Chop the garlic finely. See our garlic Tip. Add a very little oil to the large pan you will use to cook the chilli con carne, and set over a medium heat. When the oil is hot - test it by hovering your hand above - add the bacon. Fry, stirring, until the fat runs and the bacon is well-coloured and starting to crisp, a few minutes. Remove with tongs or a slotted spoon to a plate covered in kitchen paper.
In the same pan, fry the mince. Only add more oil if you think it needs it (it shouldn't). Fry until the meat is about half-browned, then add the chilli powder, ancho chilli, cayenne, paprika & cumin. Stir well while adding. The cayenne is by far the hottest spice, so if you like it less spicy, cut this one back (or add more if you like it extra spicy!). Keep stirring the meat until it is fully browned. In total, this can take 5 to 10 minutes.
When the mince is browned, add the onions and peppers, plus the pickled jalapeños. Chop the jalapeños up a bit before adding. Stir, and fry until the vegetables are just beginning to soften, a few minutes. Then add the chopped garlic, and fry for another minute or so.
Add the beef stock and the canned tomatoes, breaking these up if they are whole. Add a shake of Worcestershire sauce, and stir.
Drain both cans of beans in a sieve, then rinse thoroughly under the cold tap. Add to the chilli. Stir well, then add the crisped bacon. Add the sugar, and season with salt & black pepper, bearing in mind you have salt already from the bacon & stock, and heat from the spice mix.
Add a good squeeze of tomato purée, plus a little more water if you think it needs it - at this stage the chilli con carne should be quite wet.
Stir well, then taste, bearing in mind the chilli will taste quite 'raw' at this stage, and the flavours will develop & soften with the long, slow cook. Adjust any seasoning to taste.
Bring the chilli to the boil, then turn the heat right down and/or move to a slower hob. Simmer, uncovered, stirring and checking the flavour and consistency occasionally. The minimum cook time from here is about 30 minutes, but ideally the chilli con carne should be cooked for an hour or more - up to about two hours. The finished chilli should be well reduced and glossy. Once cooked, it can be kept with the lid on until you are ready to serve.
About 20 to 30 minutes before you are ready to serve, cook the rice. See our rice Tip. Serve the chilli con carne with the rice and sides/toppings of your choice. We like a dollop of soured cream, and a serving of guacamole - preferably our homemade Best Guacamole, see how to make it here. Enjoy!
