We tried a different version of Chilli Con Carne from the Slow Cook Book. It is Texan style – chunks of braising steak are used instead of mince and the chilli beans are served as a side.
We opened a bottle of Somontano 2011 from Tesco’s Finest range. This medium-bodied Spanish red is a blend of Garnacha, Syrah and Graciano. We were very disappointed with this wine and it tasted horrible with the meal. We set it aside for us
e in cooking and opened a bottle of ARH Shiraz/Cabernet Sauvignon 2009, a full bodied red from the Sunday Times Wine Club. We enjoyed the wine’s flavours of red fruits and vanilla, with a chocolatey sweetness on the finish. A much better match with the Chilli.