The ultimate chilli con carne
This recipe delivers an ultimate chilli con carne featuring beef chuck or brisket slow-cooked to tender perfection. A blend of spices, including chipotle and a hint of cocoa, creates a rich, smoky, and deeply flavorful sauce with two types of beans. Ideal for a hearty, comforting meal.
Equipment
- 1 Large heavy-based pot or Dutch oven For browning beef and long, slow simmering
- 1 Chef's knife
- 1 Cutting Board
- 1 Grater For garlic
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 1.5 kg beef chuck or brisket cut into 3cm pieces
- pinch or more of cayenne or ancho chilli powder
- 2 tbsp plain flour seasoned
- 4 tbsp vegetable oil
- 2 onions chopped
- 3 garlic cloves grated
- 400 g canned tomatoes chopped
- 2 tbsp tomato paste
- 1 tbsp chipotle in adobo finely chopped (with sauce)
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp ground cinnamon
- 1 litre beef or vegetable stock
- 400 g canned red kidney beans rinsed
- 400 g canned borlotti beans rinsed
- 1 tbsp unsweetened cocoa powder
- coriander sprigs and steamed rice for serving
Instructions
- Cut beef into 3cm pieces and toss with seasoned flour and cayenne/ancho chilli powder to coat evenly.
- Heat 2 tbsp vegetable oil in a large heavy-based pot or Dutch oven over high heat. Brown the beef in batches until well-caramelized on all sides, then set aside.
- Reduce heat to medium, add the remaining 2 tbsp oil, then add chopped onions and sauté until softened, about 5-7 minutes.
- Add grated garlic, ground cumin, dried oregano, ground cinnamon, tomato paste, and finely chopped chipotle in adobo. Cook for 2 minutes, stirring constantly until fragrant.
- Stir in the canned chopped tomatoes and beef/vegetable stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Return the browned beef to the pot. Stir in the rinsed red kidney beans, borlotti beans, and unsweetened cocoa powder.
- Bring the chilli back to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
- Uncover the pot, increase heat slightly, and continue to simmer for another 15-30 minutes to thicken the sauce to your desired consistency.
- Taste and adjust seasoning as needed, adding more salt, pepper, or chilli powder if desired for your preferred spice level.
- Serve hot, garnished with fresh coriander sprigs and accompanied by steamed rice.
Notes
Achieve deep flavor by browning the beef in batches; overcrowding the pot will steam the meat instead of caramelizing it, sacrificing a crucial layer of flavor. Deglaze the pot with a splash of stock after each batch to capture the fond. The long, slow simmer is essential for tenderizing the beef and melding the complex spices. Don't skip the cocoa powder and cinnamon; they provide a subtle depth and richness, not sweetness. Taste and adjust seasoning, especially the chilli, throughout the cooking process. For an even richer taste, prepare a day ahead; chilli often improves after resting.