Smoky Chilli Con Carne

Nothing beats a well spiced warming Chilli for firing up the soul on a cold evening. There are many variations, however here is our take on a sumptuously slow-cooked and smoky chilli which is absolutely bursting with flavour, and complex layers of spicing. Once you have tried this, nothing else will come close!

The beauty of this recipe is that it is essentially a case of throwing all the ingredients together, then cooking slowly to bring out the magic. You can vary any of the ingredients according to personal preference and availability.

Serves 6, or 4 with some leftovers for freezing

Preparation time – 30 minutes
Cooking time – 2 hours and 30 minutes

Used in this recipe

Grass Fed Beef Mince (500g)

£6.45 ~~£7.45~~Add to box

Grass Fed Beef Steak Mince (500g)

£7.65 ~~£8.65~~Add to box

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Ingredients

500g beef mince (you can also use slow cook cuts for this recipe, such as ox cheek, or shin)
2 large onions
100g Chorizo, finely diced
2 bay leaves
2 cloves of garlic, grated
2 tbsp chipotle paste
2 tbsp dried oregano
1 tsp all spice berries, ground in a pestle and mortar
1 tbsp coriander seed, ground in a pestle and mortar
1 tbsp cumin seed, ground in a pestle and mortar
1 stick of cinnamon
2 tbsp dried paprika (Smoked if you can find it)
2 dried Kashmiri Chillies (or other dried chillies, whole
1 fresh red chilli, seeds removed, thinly sliced
1 400g tin red kidney beans
1 400g tin Borlotti beans
6 cloves, ground in a pestle and mortar
2 400g tins of chopped tomatoes
2 tbsp tomato puree
200ml red wine
1 tbsp marmite
1 tbsp brown sugar
40g dark chocolate
2 tbsp Worcestershire sauce

To serve

100g Fresh Coriander
2 x Limes, squeezed

Method

First, brown the mince. Fry it well in small batches until crispy and dry. Add the smoked paprika, mix well, then transfer to your casserole dish.
Next fry the Onions and Chorizo until golden. Now add the garlic to the onions, sweat down, add the tomato puree, and chipotle paste, stir through, and add to the casserole.
Fry the dry spices (Cloves, Allspice, Cinnamon, coriander, and cumin) gently until aromatic, then add to the casserole. Tuck in the bay leaves and add the Oregano. Add the dried and fresh chillies. Break in the chocolate and stir through.
Now deglaze the pan with a splash of wine, before adding the remainder to the casserole. Stir in the chopped tomatoes. Mix the Marmite with a little boiling water to dissolve, add the Worcestershire sauce and brown sugar, and add to the casserole.
Cover the dish with it’s lid, and place in the oven for 2 hours at 160°C. Check and stir regularly. If it is beginning to dry out, add a little water. For the last half hour, remove the lid if necessary until the chilli has a lovely saucy consistency.
Serve with freshly boiled rice, and top with coriander and a good squeeze of lime.

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Comments

Philippa McMurdo says:

13th February 2021 at 4:46 pm

Looking forward to trying this recipe. However, looking at the method there is no mention of adding the two tins of beans! Assume to put all in together, but the beans don’t really need the 2hours cooking……………….I’m sure it will be great!

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