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Awesome Chilli Con Carne

Awesome Chilli Con Carne

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It’s translated directly as “chiles with meat" The recipe has had many different looks over the years but the main ingredients will likely be chillies peppers and minced beef.
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Prep Time 30 minutes
Cook Time 38 minutes
Total Time 1 hour 8 minutes
Servings: 10 people
Course: Main Course
Cuisine: Mexican
Calories: 490
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 Tbsp Olive Oil
  • 120g Pancetta, chopped
  • 800g lean Beef mince
  • Sea salt & Freshly Ground Black Pepper
  • 1 Tbsp Chilli Powder
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Oregano
  • 1 Tbsp Cumin
  • 4 Garlic Cloves, peeled and chopped finely
  • 2 Onions, peeled and chopped finely
  • 1 Green Pepper, deseeded and diced
  • 1 Red Pepper, deseeded and diced
  • 2 large Red Chillies, chopped finely
  • 50g Celery, diced
  • 1 Tbsp Worcestershire Sauce
  • 450ml Red Wine
  • 100g Sun dried Tomato Puree
  • 2 x 400g cans Chopped Tomatoes
  • 300ml Chicken Stock
  • 400g can Kidney Beans
  • 400g can Pinto Beans
  • 6 Tbsp Coriander leaves, chopped
  • 50g Dark Chocolate

Method
 

  1. Heat the Olive Oil in a large pan and add the Pancetta
  2. Stir in the Minced beef and fry over a high heat, breaking up with a wooden spoon until browned
  3. Season with salt and Pepper
  4. Stir in the Chilli powder, Paprika, Oregano, Cumin, Garlic and mix well
  5. Cook over a medium heat for 5 minutes
  6. Add the Onions, Peppers, Chillies and Celery and stir well
  7. Add the Red wine
  8. Add the Sun Dried Tomato Puree, Chopped Tomatoes, Chicken Stock, Worcestershire Sauce, Beans and 3 Tbsp Coriander.
  9. Simmer for 60 minutes until the sauce is well reduced and the mixture has thickened slightly
  10. Stir in the Chocolate and 3 Tbsp Coriander leaves
  11. Serve with a baked Potato or fresh Crusty Bread garnished with the remaining Coriander leaves

Nutrition

Calories: 490kcalCarbohydrates: 29gProtein: 31gFat: 24gSaturated Fat: 8gSodium: 400mgFiber: 7gSugar: 6g

Notes

For an extra depth of flavour, toast your spices lightly in a dry pan before adding them to the beef mixture.
Adjust the amount of fresh chillies to your preferred spice level; for less heat, remove the seeds.
If you have time, let the chilli rest for an hour or even overnight in the fridge. This allows the flavours to meld and deepen beautifully.

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