Authentic Chilli Con Carne Recipe with Smoky Beef and Beans

Chilli Con Carne Recipe

Ingredients

• 2 tbsp neutral oil (or olive oil)
• 2 medium onions, peeled and chopped
• 6 cloves garlic, peeled and chopped or crushed
• 500 g (1.1 lbs) minced beef
• 360 ml (1 1/2 cups) full-bodied red wine
• 180 ml (3/4 cup) beef stock (hot water plus 2 stock cubes is fine)
• 4 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 red bell peppers, chopped
• 4 x 400 ml (4 x 14 oz) tins chopped tomatoes
• 1 tsp smoked paprika
• 4 tsp cumin
• 2 tsp ground coriander
• 2 tsp hot chilli powder (adjust to taste)
• 3 tsp ground ginger
• 2 tsp mixed herbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 chopped fresh chilli (optional)
• 3 tbsp tomato puree (paste in US)
• 1 tbsp tomato ketchup
• 1 tsp chipotle paste
• 2 chunks dark chocolate (80–90% cocoa)
• 2 x 400 g (2 x 14 oz) can kidney beans, drained and rinsed
• 1 x 420 g (1 x 14 oz) can mixed beans, drained and rinsed
• Small bunch chopped fresh coriander (cilantro)

Serve with (optional):

• Cooked rice
• Fresh coriander (cilantro)
• Sour cream
• Chopped fresh chillies

Instructions

• Heat the oil in a very large pan. Add the onions and cook over medium–high heat for 5–6 minutes until soft and translucent.
• Add the garlic and cook for a further minute.
• Add the minced beef and brown it, breaking up any large pieces with a wooden spoon.
• Pour in the red wine, bring to a bubble and simmer for 3 minutes to reduce slightly.
• In a jug, combine the beef stock, Worcestershire sauce and honey, then pour into the pan and stir.
• Add the red peppers and simmer for a minute, then stir in the tinned tomatoes.
• Add smoked paprika, cumin, ground coriander, chilli powder, ground ginger, mixed herbs, salt, pepper and the chopped fresh chilli. Cook for 2–3 minutes to release the spices’ aroma.
• Stir in tomato puree, tomato ketchup, chipotle paste and the dark chocolate. Bring to a simmer, then reduce heat and leave to simmer gently for one hour, stirring occasionally to prevent sticking.
• After an hour, add the kidney beans and mixed beans. Stir and simmer uncovered for another 20–30 minutes to thicken.
• Just before serving, stir through the chopped fresh coriander. Serve with rice, sour cream and extra coriander if desired.

Notes

Can I make it gluten free?

Yes — use gluten-free beef stock and Worcestershire sauce and check that tomato puree, ketchup, chipotle paste and dark chocolate are gluten-free.

Can I make it ahead?

Yes. It often tastes better after resting. Cool, refrigerate for up to two days, then reheat until piping hot.

Can I freeze it?

Yes. Cool, portion if needed, freeze and defrost overnight in the fridge before reheating.

Can I make it in the slow cooker?

Yes. Reduce the stock to about 90 ml (1/3 cup). Cook in a pan up to the simmer stage (after adding tomato puree and ketchup), transfer to a slow cooker and cook 6–7 hours on low or 5–6 hours on high. Add the beans for the final 30 minutes, then stir in coriander before serving.

Can I make an alcohol-free version?

Yes — replace the wine with the same amount of beef stock.

Nutrition

Estimated per serving (excluding rice or extras): Calories 431 kcal; Protein 25.2 g; Carbohydrates 47.5 g; Fat 12 g; Fibre 10.8 g. Use this as an approximation only.