Chilli Con Carne
Prep time
Cook time
Total time
A deep, dark slow cooked chilli con carne, full of spices and a touch of chocolate.
Glamorous Glutton:
Recipe type: Main
Cuisine: Mexican
Serves: 6
  • 2 tbsp Olive oil
  • 2 Large onions, finely chopped
  • 2 Cloves of garlic, crushed
  • 3 Small red chillies, finely chopped
  • 11/2 tsp Sweet paprika
  • 1 tsp Cinnamon or 2 cinnamon sticks
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 3 Whole cloves
  • 800g Minced beef
  • 2 tbsp Tomato puree
  • 500 mls Red wine
  • 690 mls Passata
  • 500 mls Chicken stock
  • 2 Bay leaves
  • 400g Red kidney beans, You can double this up if you like more beans.
  • 4 Squares 70% dark chocolate
  1. In a large pan heat the olive oil over a medium heat and add the onions, cook for 2 minutes, stirring and then add the garlic and cook for a further 3 - 5 minutes until soft and translucent. Stir from time to time to stop the garlic from burning.
  2. Add the chilli and all the spices and cook for a further 2 minutes stirring constantly.
  3. add the minced beef and break it up with a wooden spoon, allow to brown slightly and completely seperate.
  4. Add the tomato puree and cook for a further 2 mins, then add the red wine. cook for 7 minutes and add the passata, stir well.
  5. Finally add the stock and bay leaves, give a final stir and turn the heat down very low. Make a cartouche (A paper cover, see diagram in post) and put on top of the chilli and place the lid on.
  6. Cook for 2 hours on very low. There should just be a slight blip on the surface not big bubbles.
  7. After 2 hours remove the lid and the cartouche, turn the heat up to a good simmer and leave the chilli to reduce for about 20 - 30 mins. The chilli will look rich, thick and fragrant by now.
  8. Add the kidney beans and stir and then add the chocolate which should slowly melt into the surface.
  9. Cook for a further 15 minutes and serve in bowls with sour cream, guacamole and crispy salted tortilla chips.
Recipe by Glamorous at