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Chilli con carne
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 40 mins
- Serves:
- 2-3
James Tanner adds an extra depth of richness with a spoonful of cocoa powder in this beef and pork chilli con carne
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Ingredients
- 2 tbsp Olive oil
- 250g braising beef, cut into 3cm chunks
- 250g pork, cut into 3cm chunks
- 1 Onion, chopped
- 2 cloves Garlic, sliced
- 2 tbsp tomato purée
- 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
- 1 green pepper, diced
- 225ml chicken stock
- 1x400g tin tinned chopped tomatoes
- 1x200g tinned red Kidney beans, drained
To serve
- boiled rice
- 2 tbsp roughly chopped Coriander
Method
1. Heat the olive oil in a frying pan over a medium heat and cook the beef and pork until browned2. 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.
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Latest Comment
View all comments (4)i would guess a tsp looking at the ratio of other ingrediants
It doesn't say how much cumin!
It doesn't say how much cumin!
This is the best chilli ever. I do not like mince so this is great.