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Prep 20 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 1 large white onion.
  • 1 large red pepper.
  • 3 Garlic cloves.
  • 2 Red chillies.
  • 1 Large bunch of fresh coriander.
  • 1 tbsp of ground coriander.
  • 1 tbsp of smoked paprika.
  • 1 Tablespoon of ground cumin.
  • 2 tbsps of oregano.
  • 1 tsp of chilli powder (or add more if you like it really hot)
  • 1 tbsp of tomato purée.
  • 700 g Diced beef.
  • 2 tbsps of plain flour.
  • 2 tins of chopped tomatoes.
  • 2 tins of kidney beans.
  • 1 beef stock pot.
  • 1 tbsp of brown sugar.
  • 40 g of dark chocolate.
  • 1 bag of fresh limes.
Chilli Con Carne Chilli Con Carne

Chilli Con Carne

A perfect recipe for a cold day, a big bowl of chilli will make you feel like everything is good in the world.


  1. First start by pre heating the oven to 160° then roughly dice the onion, pepper, red chillies and add to a large deep oven proof dish and start to soften in olive oil then thinly slice the garlic and add that to the dish. Get the fresh coriander and roughly chop all the stalks and throw that in as well. You want to slowly soften everything in the oil for around 7 - 10 minutes but without colouring.
  2. Once everything has soften add the smoked paprika, oregano, cumin, chilli powder and season with salt and pepper. Give everything a good mix then add the tomato purée and mix well again.
  3. Next add your beef followed by the flour and mix well again.
  4. Tip in both cans of the tomatoes, followed by the beef stock pot, the sugar then fill both empty cans of tomatoes with hot water and pour into the dish. Bring to the boil, cover with a lid and pop into the oven for around 2-4 hours. You want the liquid to reduce and the beef to fall apart when pushed against the side of the dish with a fork. Keep checking on the chilli every hour and if it starts to dry out before the beef is tender add a bit of water.
  5. Add the drained kidney beans to the dish for the final 1 hour of cooking.
  6. Once the beef and kidney beans are nice and tender take out of the oven and place to one side. Now roughly chop all the remaining fresh coriander (reserve some for garnishing), grate the chocolate and add to the dish and squeeze in a couple of the limes and give it a good mix, then take to the table.


I like to serve my chilli with rice, sliced avocado, sour cream a sprinkle of coriander, some sliced red chillies, a couple of lime wedges and a few tortilla chips.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Chilli Con Carne

A perfect recipe for a cold day, a big bowl of chilli will make you feel like everything is good in the world.

favorite
print
rate
Prep 20 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 1 large white onion.
  • 1 large red pepper.
  • 3 Garlic cloves.
  • 2 Red chillies.
  • 1 Large bunch of fresh coriander.
  • 1 tbsp of ground coriander.
  • 1 tbsp of smoked paprika.
  • 1 Tablespoon of ground cumin.
  • 2 tbsps of oregano.
  • 1 tsp of chilli powder (or add more if you like it really hot)
  • 1 tbsp of tomato purée.
  • 700 g Diced beef.
  • 2 tbsps of plain flour.
  • 2 tins of chopped tomatoes.
  • 2 tins of kidney beans.
  • 1 beef stock pot.
  • 1 tbsp of brown sugar.
  • 40 g of dark chocolate.
  • 1 bag of fresh limes.
  1. First start by pre heating the oven to 160° then roughly dice the onion, pepper, red chillies and add to a large deep oven proof dish and start to soften in olive oil then thinly slice the garlic and add that to the dish. Get the fresh coriander and roughly chop all the stalks and throw that in as well. You want to slowly soften everything in the oil for around 7 - 10 minutes but without colouring.
  2. Once everything has soften add the smoked paprika, oregano, cumin, chilli powder and season with salt and pepper. Give everything a good mix then add the tomato purée and mix well again.
  3. Next add your beef followed by the flour and mix well again.
  4. Tip in both cans of the tomatoes, followed by the beef stock pot, the sugar then fill both empty cans of tomatoes with hot water and pour into the dish. Bring to the boil, cover with a lid and pop into the oven for around 2-4 hours. You want the liquid to reduce and the beef to fall apart when pushed against the side of the dish with a fork. Keep checking on the chilli every hour and if it starts to dry out before the beef is tender add a bit of water.
  5. Add the drained kidney beans to the dish for the final 1 hour of cooking.
  6. Once the beef and kidney beans are nice and tender take out of the oven and place to one side. Now roughly chop all the remaining fresh coriander (reserve some for garnishing), grate the chocolate and add to the dish and squeeze in a couple of the limes and give it a good mix, then take to the table.


I like to serve my chilli with rice, sliced avocado, sour cream a sprinkle of coriander, some sliced red chillies, a couple of lime wedges and a few tortilla chips.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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