Preparation
- Heat the oil in a large pot and sweat the onion and pepper over medium heat for 5 to 8 minutes until soft.
- Add the garlic, paprika and cumin and fry for about a minute, stirring, until fragrant.
- Stir in the vinegar, sugar, tomatoes, chipotle and adobo sauce, season with salt and pepper and simmer for 10 minutes.
- Add the beans and sweetcorn, cover and cook over low heat for another 20 to 25 minutes, stirring occasionally, until the chilli has thickened; add a splash of water if needed.
- Season with lime juice, salt and pepper. Cook the rice according to the packet instructions.
- Serve the chilli with rice and put avocado, soured cream or yoghurt and spring onions in small bowls alongside.
Drink with it
Red wine · excellent match
Zinfandel or Tempranillo
Dark fruit and spice mirror the tomato, paprika and smoke; the heat is deliberately kept mild because alcohol would amplify it.
Which wine pairs with food? A simple approach to choosingDark beer · excellent match
Schwarzbier or dark beer
Roasted malt combines with the chipotle smoke, and the carbonation refreshes between the thick mouthfuls.
Which beer goes with food? More than just pils with barbecueAged tequila · good match
Reposado, over ice or with an ice cube
Wood and vanilla notes mirror the smoke and cumin; the ice holds back the alcohol that would otherwise increase the chilli heat.
Tequila Blanco, Reposado, and Añejo: what aging changes
Why it pairs well
Reposado with chilli is unusual but works because the barrel notes stand alongside the smoke and cumin; hence only over ice and with a mild chilli.