Chilli con Carne

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An excellent chilli recipe

Serves: 8

Preparation time:
Cooking time:


1kg lean minced beef
2 tbsp tomato purée
2 garlic cloves, chopped
4 tbsp olive oil
1 large onion, chopped
15g dark chocolate, broken
400g tin chopped tomatoes
2 x 400g tins red kidney beans, drained and rinsed
freshly ground black pepper
600ml fresh vegetable stock
2-3 tsp hot chilli powder
2 large red chillies, halved, deseeded and chopped
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon


1. Heat the oil in a large, deep pan. Add the onion and garlic and fry gently until really soft. Add the mince and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
2. Add the stock, tomatoes and chocolate, and season. Bring to the boil, cover and simmer for 30 minutes until the meat is tender.
3. Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the beans to the meat. Bring the juices to the boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season. Either cool the chilli in the bowl, cover and chill until needed or put in a clean pan and heat through.


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