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Chilli Con Carne


We have tried and tested many chilli con carne recipes but this one is a firm favourite!  


  • Onion 1 large
  • Garlic 2 large cloves, crushed
  • Olive oil
  • Good quality lean minced beef 500g
  • Chipotle powder or paste 3 tsp  
  • Ground cumin 2 tsp
  • Ground coriander 1 tsp
  • Cayenne pepper 1/4 tsp
  • Dried oregano 1/2 tsp
  • Tomato purée 1 tbsp
  • Chopped tomatoes 1 x 400g tin
  • Red wine 250ml
  • 70% dark chocolate 20g
  • Semi-dried tomatoes 4, chopped
  • Vegetable stock cube
  • Kidney beans 2 x 400g tins
  • Red pepper cut into chunks (optional) 


Heat the oven to 180C/fan160C/gas4. Gently fry the onion and garlic in 1 tbsp of olive oil in a heavy based casserole. Turn up the heat and add the mince and fry until evenly browned and you have a light crust on the bottom of the pan. Add the chipotle, spices and dried oregano, then cook for 1 minute until the meat is well coated.

Add the purée, chopped tomatoes, wine, chocolate, semi-dried tomatoes, stock cube and kidney beans. (You can use less or no wine if you prefer, just use water instead, plus a small splash of vinegar or lemon juice.) Put in the oven with a lid on for at least 1 hour 30 minutes. Add the peppers (if using) for the last 30 minutes – you may need to add a touch of water at this stage as well.

Serve with rice, iceberg lettuce, avocado salsa (or guacamole), fresh coriander and a dash of Tabasco.


    Recipe from:  https://www.olivemagazine.com/recipes/family/best-ever-tex-mex-style-chilli-con-carne/

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