Description

Chilli con carne – a classic dish with extra veg to warm you from the inside.

Ingredients

Scale

2 tbsp. olive oil
2 large onions, peeled and chopped
6 cloves garlic, peeled and chopped/crushed
500g (1.1 pounds) lean minced beef
2 red bell peppers, chopped
375ml (12.5 ounces) full bodied red wine
2 beef stock cubes, crumbled
3 tbsp. honey
100ml (3 ounces) boiling water
2 tsp ground coriander
2 tsp mixed herbs
1 tsp smoked paprika
4 tsp cumin
3 tsp ground ginger
2 tsp hot chilli powder
1 tsp chipotle paste
1 chopped fresh chilli (more if you like it hotter)
3 tbsp tomato puree
4 tbsp. Worcestershire sauce
1 tbsp. tomato ketchup
4 x 400ml (4 x 13.5 ounce) tins chopped tomatoes
20g (1 ounce) dark chocolate
2 x 400g (2 x 14 ounce) can kidney beans, drained and rinsed
1 x 420g (1 x 15 ounce) can mixed beans, drained and rinsed
2 tbsp. chopped fresh coriander

Serve with (optional):

Cooked rice
coriander
Soured cream
Chopped fresh chillies
Chopped avocado

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Instructions

Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 10 minutes until they’re soft and translucent. Add in the garlic and cook for a further minute. Add in the mince and cook until just brown. Break any large pieces up with a wooden spoon. Add in the red peppers and cook for another minute.
Add in the red wine, bring it to the bubble and simmer for 3 minutes.
In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
Add in the tinned tomatoes and bring to a simmer, stirring a couple of times. Add the chocolate and stir in until the chocolate has melted.
Leave to simmer gently, half covered for 1 hour. Give it a stir every so often.
After an hour, add in your kidney beans and mixed beans (this is also a good time to put your rice on if you’re serving it with rice). Give them a stir and allow the chilli to simmer for another 20 minutes.
Finally stir in your chopped coriander just before serving.
Serve with rice, coriander, soured cream, chopped fresh chillies and avocado if you like.

Notes

Chilli tastes even better then next day when the flavours have melded even more. Any leftover chilli can be cooled quickly, then covered and refrigerated for up to two days. Reheat thoroughly before serving.
Alternatively you can freeze the covered portions. Defrost and then reheat thoroughly before serving.

Prep Time: 20 mins
Cook Time: 95 mins
Category: Main