Chilli Con Carne Recipe

By Kitchen Sanctuary

Ingredients

2 tbsp neutral oil ((or olive oil))
2 medium onions (peeled and chopped)
6 cloves garlic (peeled and chopped/crushed)
500 g (1.1 lbs) minced beef
360 ml (1 1/2 cups) full-bodied red wine
180 ml (3/4 cup) beef stock (hot water plus 2 stock cubes is fine)
4 tbsp Worcestershire sauce
2 tbsp honey
2 red bell peppers (chopped)
4 x 400 ml (4 x 14 oz) tins chopped tomatoes
1 tsp smoked paprika
4 tsp cumin
2 tsp ground coriander
2 tsp hot chilli powder
3 tsp ground ginger
2 tsp mixed herbs
1/2 tsp salt
1/2 tsp black pepper
1 chopped fresh chilli (more if you like it hotter)
3 tbsp tomato puree (paste for US)
1 tbsp tomato ketchup
1 tsp chipotle paste
2 chunks dark chocolate (80 or 90% cocoa)
2 x 400g (2 x 14 oz) can kidney beans (drained and rinsed)
1 x 420g (1 x 14 oz) can mixed beans (drained and rinsed)
small bunch chopped fresh coriander (cilantro)
cooked rice
fresh coriander (cilantro)
sour cream
chopped fresh chillies

Prep Time20mins
Cook Time95mins
Servings8

Instructions

Heat up the oil in a very large pan. Add the onions and cook on medium/high for about 5-6 minutes until they're soft and translucent.

Add in the garlic and cook for a further minute.

Add in the mince and cook until browned. Break any large pieces up with a wooden spoon.

Add in the red wine, bring it to the bubble and simmer for 3 minutes.

In a jug, mix together the stock, Worcestershire sauce, and honey. Pour it into the pan and give it a stir.

Add in the red peppers and cook for another minute. Then stir in the tinned tomatoes.

Add in the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt, pepper, and the chopped fresh chilli pepper. Give it all a mix and cook for 2-3 minutes.

Add in tomato puree (paste), tomato ketchup, chipotle paste and dark chocolate. Stir and bring to a simmer, then turn down the heat and leave to simmer for one hour, stirring occasionally so it doesn't catch on the bottom of the pan.

After an hour, add in the kidney beans and mixed beans, Give them a stir and allow the chilli to simmer for another 20-30 minutes (this is also a good time to put your rice on if you're serving it with rice).

Finally, stir in the chopped fresh coriander just before serving.

Serve with rice, coriander, soured cream, and chopped fresh chillies if you like.