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The real deal chilli con carne


Serves: 8
timePrep time: 10 mins
timeTotal time:
The real deal chilli con carne
Recipe photograph by Jonathan Gregson

The real deal chilli con carne


Serves: 8
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
475Kcal
Fat
31gr
Saturates
12gr
Carbs
13gr
Sugars
6gr
Fibre
5gr
Protein
35gr
Salt
0.9gr

David Lesniak & David Muniz

David Lesniak & David Muniz

These New York chefs moved to London to open Outsider Tart, an all-American boutique bakery & cafe, where they produce delicious bakes and also host regular chilli nights.
See more of David Lesniak & David Muniz’s recipes
David Lesniak & David Muniz

David Lesniak & David Muniz

These New York chefs moved to London to open Outsider Tart, an all-American boutique bakery & cafe, where they produce delicious bakes and also host regular chilli nights.
See more of David Lesniak & David Muniz’s recipes

Ingredients

  • 3 tbsp olive oil
  • 1.25kg good-quality beef mince
  • 2 large onions, chopped
  • 1 red or green pepper, deseeded and chopped
  • 2 tbsp Mexican spice blend
  • 1-2 tbsp hot paprika
  • 1 tsp ground cumin
  • 1 tsp crushed dried chilli flakes (optional)
  • 1 tsp coarsely ground black pepper
  • 250ml of your favourite beer
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 x 230g tub fresh tomato salsa
  • 1 x 410g tin red kidney beans in water, drained and rinsed
  • soured cream and chives or sliced spring onions, to serve

Step by step

Get ahead
Make up to 3 days ahead – it freezes well too
  1. Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft and translucent.
  2. Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.
  3. Return the mince to the pan and add the beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.
    Tip
    You can make this in a slow cooker too, just leave out the added water and cook on low for 8-10 hours.
  4. Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add a little more beer or water if it looks dry. Add the kidney beans for the final 15 minutes. Check the seasoning. Alternatively, you can also cook it in the oven – simply cover the chilli and pop it in the oven at 180°C, fan 160°C, gas 4 and follow the cooking times above.
  5. Serve with soured cream topped with chives or sliced spring onions.
Chef quote
We often make this chilli a day or two ahead to allow the flavours to develop.  Serve with greens, soured cream and maybe some cornbread on the side.

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