Classic Chilli Con Carne



COOKING TIME: 1 Hour & 10 minutes


3 tablespoons of olive oil
3 onions peeled and diced
1 Kg braising steak finely chopped
6 cloves of garlic crushed
2 red chillies finely chopped
1 teaspoon of ground cumin
? teaspoon of Pimenton (optional)
1-2 teaspoons of hot chilli powder
1 red and 1 green pepper deseeded and diced
1 x 400g tin of plum tomatoes plus the can filled up twice with water
1 beef stock cube crumbled
3 tablespoons of tomato puree
1 teaspoon of sugar (optional)
2 x 400g tin kidney or pinto beans drained and rinsed
3 small squares of dark chocolate (Min 80% cocoa)
Salt and black pepper
Fresh coriander to serve


Heat the oil in the new À La Carte Cook and Serve on heat 4 and add the onion. Fry for 4 minutes with the lid on, stirring from time to time.

Once the onions are soft add the meat. Increase the heat to 6 and fry the meat for 4 minutes until browned all over, stirring constantly.

Add the garlic and chilli, fry for another minute and then add all the dry spices, stir for 1 minute and finally add the peppers.

Fry for another minute. Add the rest of the ingredients, apart from the beans and chocolate. Stir everything together well and bring the liquid to the boil.

Reduce the heat to 1, replace the lid and leave to simmer gently for 40-50 minutes, stirring from time to time, until the meat is tender and the liquid is nice and thick.

Add the beans and chocolate and cook for a further 5 minutes. Check the seasoning and add salt and pepper if necessary.

Sprinkle with fresh coriander to serve.


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