You are here:

Chilli con carne

James Tanner
James Tanner adds an extra depth of richness with a spoonful of cocoa powder in this beef and pork chilli con carne

Chilli con carne

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.

Comments add a comment

Be the first to add a comment...

Serves: 2-3

Prep: 15 min
Cook: 1 hr 40 min

Ingredients
2 tbsp Olive oil
250g braising beef, cut into 3cm chunks
250g pork, cut into 3cm chunks
1 onion, chopped
2 garlic cloves, sliced
2 tbsp tomato puree
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 leaves
1 green pepper, diced
225ml chicken stock
1x400g tin tinned chopped tomatoes
1x200g can red kidney beans, drained