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Serves
US | Metric
Ingredients
  • 1 kg beef for braising/casserole, chopped into chunks
Marinade
  • 2 cloves garlic, grated
  • 1 tsp sea salt
  • 2 tbsps tomato paste
  • 2 tsps paprika
  • 1 tsp cayenne pepper
  • 1 tsp mustard (I used English)
  • 1 tbsp ground cumin
  • 4 tbsps olive oil
  • ½ cinnamon stick
  • 1 tsp mixed spice
  • 6 Fresh thyme sprigs (approx)
  • 1 tsp dried oregano
  • 1 extra picante dried chilli (use two if you like it spicy)
  • 2 sweet dried peppers
Sauce
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery sticks, diced finely
  • 2 birds eye chillies left whole and pricked with a knife
  • 1 garlic clove, grated
  • 125 ml red wine
  • 2 tbsps balsamic vinegar
  • 1 tin plum tomatoes
  • 2 tsps brown sugar
  • 1 red pepper, diced chunky
  • 1 tin red kidney beans, drained
  • 50 g dark chocolate, I used 72% cocoa
Ultimate Chilli con Carne Ultimate Chilli con Carne
Ultimate Chilli con Carne

I have been cooking this recipe for a few years, I loved the idea of cooking a chilli with chunks of beef rather than mince. This recipe involves marinating the meat over night and then using this marinade as the base of the chilli. I always add chocolate into my chilli too, it just gives the dish a depth/richness in taste and colour.

(The timescale does not include the marinade time)

Prep 25 minutes
Total 1 hour 35 minutes
  1. First make your marinade, now it is better to do this the day before and leave overnight, if not make sure you give yourself at least two hours for the meat to marinate.
  2. Blend all of the marinade ingredients to make a paste, add a little water if needed, try and make it as smooth as possible, my cinnamon wasn’t ground up but that is fine.
  3. Coat the meat in this chilli paste, I placed it into a resealable bag and shook it around to get full coverage. Or you can place into a bowl, cover it and place into the fridge to marinate overnight.
  4. Heat a deep pan and add the oil, sauté the onions and celery until soft, then add the garlic and whole chillies.
  5. Add the beef and all of its marinade, scrape it all in you don’t want to loose any of that flavouring.
  6. Add the wine and cook for a few minutes to let this reduce. Then add the vinegar, and the tomatoes. Fill the tomatoes tin with water and pour this in too.
  7. Add the sugar and stir.
  8. Taste the juice, you may not need to season it more as the marinade had salt in it. I added a little bit of cracked pepper. The colour is fairly pale at the moment and don’t worry if there’s a lot of liquid as it will reduce and become darker. Cover and turn heat to low and let this cook slowly, stirring every so often. After an hour check the beef to see if it is tender.
  9. Once tender add the peppers, kidney beans and chocolate, turn the heat up a little and cook for 10 minutes uncovered. Stir it and you should see the colour become dark like the chocolate.


Serve with sides, nachos, rice or what ever you fancy. It works well with my Roasted Tomato Salsa .


If you can I would make this ahead as it tastes so much better once it has sat for a few hours, or cook the day before.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Ultimate Chilli con Carne

I have been cooking this recipe for a few years, I loved the idea of cooking a chilli with chunks of beef rather than mince. This recipe involves marinating the meat over night and then using this marinade as the base of the chilli. I always add chocolate into my chilli too, it just gives the dish a depth/richness in taste and colour.

(The timescale does not include the marinade time)

favorite
print
rate
Prep 25 minutes
Total 1 hour 35 minutes
Serves
US | Metric
Ingredients
  • 1 kg beef for braising/casserole, chopped into chunks
Marinade
  • 2 cloves garlic, grated
  • 1 tsp sea salt
  • 2 tbsps tomato paste
  • 2 tsps paprika
  • 1 tsp cayenne pepper
  • 1 tsp mustard (I used English)
  • 1 tbsp ground cumin
  • 4 tbsps olive oil
  • ½ cinnamon stick
  • 1 tsp mixed spice
  • 6 Fresh thyme sprigs (approx)
  • 1 tsp dried oregano
  • 1 extra picante dried chilli (use two if you like it spicy)
  • 2 sweet dried peppers
Sauce
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 celery sticks, diced finely
  • 2 birds eye chillies left whole and pricked with a knife
  • 1 garlic clove, grated
  • 125 ml red wine
  • 2 tbsps balsamic vinegar
  • 1 tin plum tomatoes
  • 2 tsps brown sugar
  • 1 red pepper, diced chunky
  • 1 tin red kidney beans, drained
  • 50 g dark chocolate, I used 72% cocoa

  1. First make your marinade, now it is better to do this the day before and leave overnight, if not make sure you give yourself at least two hours for the meat to marinate.
  2. Blend all of the marinade ingredients to make a paste, add a little water if needed, try and make it as smooth as possible, my cinnamon wasn’t ground up but that is fine.
  3. Coat the meat in this chilli paste, I placed it into a resealable bag and shook it around to get full coverage. Or you can place into a bowl, cover it and place into the fridge to marinate overnight.
  4. Heat a deep pan and add the oil, sauté the onions and celery until soft, then add the garlic and whole chillies.
  5. Add the beef and all of its marinade, scrape it all in you don’t want to loose any of that flavouring.
  6. Add the wine and cook for a few minutes to let this reduce. Then add the vinegar, and the tomatoes. Fill the tomatoes tin with water and pour this in too.
  7. Add the sugar and stir.
  8. Taste the juice, you may not need to season it more as the marinade had salt in it. I added a little bit of cracked pepper. The colour is fairly pale at the moment and don’t worry if there’s a lot of liquid as it will reduce and become darker. Cover and turn heat to low and let this cook slowly, stirring every so often. After an hour check the beef to see if it is tender.
  9. Once tender add the peppers, kidney beans and chocolate, turn the heat up a little and cook for 10 minutes uncovered. Stir it and you should see the colour become dark like the chocolate.


Serve with sides, nachos, rice or what ever you fancy. It works well with my Roasted Tomato Salsa .


If you can I would make this ahead as it tastes so much better once it has sat for a few hours, or cook the day before.


I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com