Save to your scrapbook
Chunky Chilli Con Carne with Toasted Tortilla Strips
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This variation of chilli con carne has slow-cooked cubes of beef rather than mince, and the unusual addition of cocoa powder, to balance the spices.
Try making the chilli 1-2 days in advance and storing in the fridge, as this enhances the flavour. Reheat thoroughly in a pan over a medium heat until piping hot.
Typical values per serving:
This recipe was first published in January 2005.