The best chilli con carne

Name: The best chilli con carne
Prep time: 25 min
Total time: 10 h 25 min
Yield: 10
Ingredients: 3 tbsp olive oil; 1.2 kg beef braising steak or brisket, cut into small cubes; 1 large red onion, finely diced; 240 g chorizo ring, skin removed, chopped into 1cm slices; 3 clove/s garlic, crushed; 1 red pepper, deseeded and finely diced; 1 tsp ground paprika; 1½ tsp ground cumin; ½ tsp ground cinnamon; ½ tsp Cayenne pepper; 1 red chilli, finely chopped; 1 tbsp chipotle paste; 1 tbsp tomato purée; 400 g can plum tomatoes; 400 g can red kidney beans; 420 g can black beans; 1 tbsp balsamic vinegar; 1 tbsp dark brown sugar; 350 ml chicken stock; 50 g dark chocolate (minimum 70%)

The slow cooker doesn’t just simplify this recipe from Martha Collison – it enhances it, allowing deeper flavours to develop and meld together. This tongue-tingling winter warmer has been elevated by using braising steak, which falls apart pleasingly into tender shreds after gentle cooking. Don’t forget the square of chocolate at the end, too!

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HealthyHigh proteinSource of fibre1 of your 5 a day7 plant varieties

Serves10
CourseMain meal
Prepare25 mins
Cook10 hrs
Total time10 hrs 25 mins
PlusCooking time is 8-10 hours in a slow cooker, or 2 hours 30 minutes-3 hours in the oven

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3 tbsp olive oil
1.2kg beef braising steak or brisket, cut into small cubes
1 large red onion, finely diced
240g chorizo ring, skin removed, chopped into 1cm slices
3 clove/s garlic, crushed
1 red pepper, deseeded and finely diced
1 tsp ground paprika
1½ tsp ground cumin
½ tsp ground cinnamon
½ tsp Cayenne pepper
1 red chilli, finely chopped
1 tbsp chipotle paste
1 tbsp tomato purée
400g can plum tomatoes
400g can red kidney beans
420g can black beans
1 tbsp balsamic vinegar
1 tbsp dark brown sugar
350ml chicken stock
50g dark chocolate (minimum 70%)

Preheat the oven to 180°C, gas mark 4 or if using a slow cooker, place it on the countertop.
Heat 1 tbsp oil in a large casserole over a high heat. Season and brown the beef (work in batches and add more oil each time to stop it releasing liquid and boiling) to create a caramelised crust on each piece, then remove from the pan with a slotted spoon. Set aside.
In the same pan, add the onion and chorizo. Sauté for 5-7 minutes until the chorizo begins to crisp and the onion softens. Add the garlic, then the red pepper, cook for 2 minutes more, then add the spices, chilli, chipotle paste and tomato purée, stirring well.
Tip in the tomatoes, breaking them up a little, the beans and their liquid, vinegar, sugar, and stock. Add the browned meat and any reserved juices. Bring to a simmer, cover with the lid and cook in the oven for 2 hours 30 minutes3 hours, or place in the slow cooker and cook on low for 8-10 hours (or medium for 8 hours) until the meat is falling apart and tender.
Stir in the dark chocolate and allow to melt. Season to taste, then serve the chilli with buttered jacket potatoes, rice, cornbread or over nachos, if liked.

Cook’s tip

Searing the meat

Choosing to sear the beef chunks until they develop a dark, caramelised crust creates a deep, rich flavour in the finished chilli, which is part of what makes it the best! However, it is a time consuming process to do properly – if you overcrowd the pan or have the heat too low, the beef will release its juices and boil rather than brown, which defeats the objective. If you’re in a hurry, it’s possible to skip this step and add the beef to the pan raw with the tomatoes. It won’t be as good, or quite so intense in flavour but will still be delicious and tender after the slow cook.

A quicker version

Chilli con carne is traditionally made, particularly Texan-style, with minced beef. You can easily swap the braising steak, which requires a long cook, for minced beef, which requires a 40-45 minute simmer to cook until tender instead.

Chocolate?

Adding a few squares of dark chocolate might seem odd, but chocolate is a common ingredient in mole sauce (a richly spiced Mexican sauce) and just a small amount helps balance the heat from the spices, and adds a slightly sweet, bitter flavour profile that takes your chilli to the next level.

Typical values per serving when made using specific products in recipe