Chilli con carne
Discover our most popular chilli con carne recipe ever! Made Tex-Mex style with aged minced beef, chipotle powder, red wine, 70% dark chocolate and semi-dried tomatoes
- Serves: 4 persons
- 1large onion
- 2large cloves garlic, crushed
- olive oil
- 500g good quality or aged minced beef
- 3tsp chipotle powder or paste
- 2tsp ground cumin
- 1tsp ground coriander
- ¼tsp cayenne pepper
- ½tsp dried oregano
- 1tbsp tomato purée
- 1x 400g tin chopped tomatoes
- 250ml red wine
- 20g 70% dark chocolate
- 4semi-dried tomatoes, chopped
- vegetable stock cube
- 2x 400g tins kidney beans
- red pepper, cut into chunks (optional)
Step 1Heat the oven to 180C/fan160C/gas4. Gently fry the onion and garlic in 1 tbsp of olive oil in a heavy based casserole. Turn up the heat and add the mince and fry until evenly browned and you have a light crust on the bottom of the pan. Add the chipotle, spices and dried oregano, then cook for 1 minute until the meat is well coated.
Step 2Add the purée, chopped tomatoes, wine, chocolate, semi-dried tomatoes, stock cube and kidney beans. (You can use less or no wine if you prefer, just use water instead, plus a small splash of vinegar or lemon juice.) Put in the oven with a lid on for at least 1 hour 30 minutes. Add the peppers (if using) for the last 30 minutes – you may need to add a touch of water at this stage as well.
Step 3Serve with quinoa, iceberg lettuce, avocado salsa (or guacamole), fresh coriander and a dash of Tabasco.