Skip to navigation Skip to content
Print

Waitrose

 
 

Chilli con Carne

Preparation time:
25 minutes
Cooking time:
60 minutes
Total time:
1 hour 25 minutes 60 minutes 25 minutes
Serves:
 8 - 10

Ingredients

  • Chilli
  • 4 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 1kg lean minced beef
  • 2 tbsp tomato purée
  • 2 large red chillies, halved, deseeded and chopped
  • 2-3 tsp hot chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 600ml fresh vegetable stock
  • 400g tin chopped tomatoes
  • 15g dark chocolate, broken
  • Salt
  • freshly ground black pepper
  • 2 x 400g tins red kidney beans, drained and rinsed
  • Salsa
  • 2 large, ripe avocados, roughly diced
  • 4 large tomatoes, skinned, deseeded and diced
  • 4 limes, juiced, and zest grated from 2
  • Handful of chopped fresh coriander
  • 1 large green chilli, halved, deseeded and chopped
  • 1 bunch spring onions, finely sliced
  • 1 large red chilli, halved, deseeded and chopped
  • To Serve
  • Tortilla chips
  • Sour cream
  • Grated cheese
  • Pickled jalapeno chillies

Method

  1. Put the salsa ingredients in a bowl and mix. Cover and chill until needed.
  2. Heat the oil in a large, deep pan. Add the onion and garlic and fry gently until really soft. Add the mince and fry, stirring, for 10-15 minutes, or until browned. Add the tomato purée, chilli and spices and fry for a further 5 minutes.
  3. Add the stock, tomatoes and chocolate, and season. Bring to the boil, cover and simmer for 30 minutes until the meat is tender.
  4. Transfer the meat to a bowl with a slotted spoon, leaving the juices in the pan. Add the beans to the meat. Bring the juices to the boil and reduce by about half. Skim off any fat. Pour over the meat, mixing well. Season. Either cool the chilli in the bowl, cover and chill until needed or put in a clean pan and heat through.
  5. Serve the chilli topped with the salsa, tortilla chips, sour cream, grated cheese and jalapeno chillies.

Comments and images

Average user rating 4 stars out of 5

Add your comment and share your thoughts and pictures with others.

BBfoodie

BBfoodie 08 June 2011 16:14

I tried this dish last night and it was great! I didn't have chocolate so I used a some dark muscovado sugar instead. I also doubled the fresh chilli and some of the spices and skipped the slotted spoon part (thanks to advice from previous comments) so it was quite quick and very very tasty!

Food Snob

Food Snob 09 August 2010 11:53

Really fantastic recipe! - Just 2 recommendations from me - 1 - Use a Knorr beef stock cube - really adds to the rich beef flavour. 2 - Add some sweet paprika powder - it gives it a subtle smokiness that sets the dish apart from your regular chilli!

ejmgrout

ejmgrout 05 December 2009 18:11

Having tried out numerous recipes this one really is a winner. As commented earlier I did not find the need to do the slotted spoon with the meat stage. Thank you Waitrose.

linnit

linnit 24 August 2009 00:51

This recipe is just fantastic; the chocolate gives this recipe a depth of flavour that has all my friends completely hooked. I find that the slotted spoon/reducing juices bit is unnecessary even though I use 2 tins of chopped tomatoes plus juice. I use Marigold bouillon powder to make the stock, which is far superior than stock cubes, and also stir in a large chopped green pepper just before adding the kidney beans. Using sundried tomato paste is better than ordinary tomato puree too. I find that the recipe is good for 6 people.

Ben Wheeler

Ben Wheeler 12 March 2008 18:42

It's a bit of a pain to have to lift the meat out with a slotted spoon and reduce the liquid -- I don't understand why this is made necessary by adding too much liquid in the first place! Other chilli recipes use more tomatoes, less stock, and just throw the beans in with the meat for the last few minutes. While this recipe comes out quite nice, it lacks the depth that would come from using 2 tins of tomatoes, beef stock rather than vegetable, and adding a good splash of red wine.

Carmel Newby

Carmel Newby 28 December 2007 13:13

We've been using this recipe for years and its never failed us. Fantastic for feeding a large gathering. Have also used Quorn mince and you can't taste the difference. A very satisfying meal. Highly recommended.

Claudine Lewis

Claudine Lewis 12 December 2007 17:14

This is such a great recipe - we love it. It's hot but not too hot and tastes much better than the jars you get in the shops. Perfect for a winter's night.

Add comment/image

Delete comment

Are you sure you want to delete this comment?

Cancel

4 stars out of 5

Average user rating Based on 132 ratings

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the Customer comment & images section on the bottom of the page.

  • 1
  • 2
  • 3
  • 4
  • 5

Click to rate this recipe


This recipe was first published on Waitrose.com in October 2001