Chilli con Carne

Posted on

Chilli con Carne has to be one of the best dishes to serve to friends for a casual get-together. It is best cooked the day beforehand as the flavours will develop overnight.

 Serves 4.



  • 400g lean minced steak
  • 2 echalion (banana) shallots, finely sliced
  • 4 cloves of garlic, peeled and finely chopped
  • 400g tin of chopped tomatoes
  • 400g tin kidney beans
  • 400ml strong beef stock
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • ½ - 1 tsp cayenne pepper - to suit your taste
  • 1 tsp sugar
  • 1 tbsp tomato purée
  • 40g 70% dark chocolate
  • 2 red chillies, finely sliced for garnishing
  • chopped parsley for garnishing
  • 1 sweet red pepper, diced
  • 1 tbsp groundnut oil
  • sea salt for seasoning


  1. Heat the oil in s large saucepan over  a medium heat and slowly sauté the shallots until they start to soften.
  2. Add the steak mince and stir into the shallots. Keep stirring until the mince  has browned.
  3. Now add the garlic, cumin, oregano, and cayenne pepper, and stir into the meat. Cook for another two minutes.
  4. Next add the chopped tomatoes, kidney beans, and stock and mix well.
  5. Now stir in the diced peppers, tomato purée,  sugar, and chocolate and again mix well.
  6. Bring the mixture up to a low simmer, cover with  a lid and continue simmering for 40 minutes, stirring occasionally.
  7. Remove the lid check the consistency - it should have started to thicken.
  8. Continue simmering for another 10 minutes, and by this time the chilli should have reached a nice thick, but still liquid consistency.
  9. Now check the seasoning and add salt if required.
  10. Serve in bowls with plain boiled rice or tortilla bread, garnished with sliced red chillies and parsley.

Comments are closed.