Chilli con carne

Chilli con carne, from Paul Bloxham, has a whole host of fabulous ingredients to help this full on flavoured chilli live up to its name
By Paul Bloxham
Chilli con carne
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

main

  • 3 tbsp olive oil
  • 100 g lardons of bacon
  • 400 g beef, diced
  • 600 g venison steaks, diced
  • black pepper
  • 1 tbsp chilli powder
  • 1 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 100 g garlic, roasted
  • 2 onions, chopped
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 large red chillies, chopped
  • 50 g celery, diced
  • 440 ml lager
  • 100 g sun-dried tomato purée
  • 800 g canned chopped tomatoes
  • 300 ml chicken stock
  • 400 g tinned kidney beans, drained
  • 400 g canned pinto beans, drained
  • bunch of coriander, chopped
  • 50 g dark chocolate
  • sour cream and parmesan biscuits, to serve

Method

1. Pour the olive oil into a large saucepan and add the bacon. Stir in the beef and the venison and fry until browned. Season with salt and freshly ground black pepper.

2. Stir in the chilli powder, paprika, oregano, cumin and roasted garlic and stir well. When the meat is cooked, add in onions, peppers, chillies and celery. Stir in the lager.

3. Add sun dried tomato purée, chopped tomatoes, chicken stock, beans and coriander. Let simmer for 50 minutes and the sauce is well reduced.

4. Stir in the chocolate and serve in a large bowl, with sour cream and Parmesan biscuits.

Rate This Recipe

1
2
3
4
5