Chilli con carne

Chilli con carne, from James Tanner, adds an extra depth of richness with a spoonful of cocoa powder
By James Tanner
Chilli con carne
  • Rating:
  • Serves: 2-3
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

-

  • 2 tbsp olive oil
  • 250 g braising beef, cut into 3cm chunks
  • 250 g pork, cut into 3cm chunks
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 2 tbsp tomato purée
  • 1 tbsp cocoa powder
  • 1 red chilli, chopped and seeds removed
  • 1 tbsp mild chilli powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chopped oregano
  • 1 green pepper, diced
  • 225 ml chicken stock
  • 1x400 g tin canned chopped tomatoes
  • 1x200 g tinned red kidney beans, drained

To serve

  • boiled rice
  • 2 tbsp roughly chopped coriander

Method

1. Heat the olive oil in a frying pan over a medium heat and cook the beef and pork until browned

2. Add the onion, garlic and tomato paste and cook for about 2 minutes, until softened.

3. Stir in the coca, chopped chilli, chilli powder, salt, cumin and oregano and mix thoroughly.

4. Add the pepper, chicken stock and chopped tomatoes, and cook on a low heat for 1½ hours. Tip in the kidney beans, cook for a further 2 minutes, and season to taste. Serve hot, garnished with chopped coriander and accompanied with boiled rice.

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