This is my special twist on the classic Chilli Con Carne recipe! Firmly rooted in the vibrant kitchens of Mexico, Chilli Con Carne, translating to “chilli with meat,” is a hearty and satisfying dish that you will have no doubt enjoyed many times.
This recipe has a special ingredient that adds a rich depth to the dish – cocoa powder.
Not just for desserts; cocoa powder really brings this dish up a notch. The bitterness and undertone of cocoa complement the robust spices here, creating a chilli that’s not just spicy but also indulgent.
Chilli Con Carne traditionally features a minced meat, beans, tomatoes, and a kick of chilli peppers, all coming together in a simmering pot of deliciousness. This dish has a fascinating history, originating in the Texan-Mexican border region in the 19th century. It reflects the fusion of Texan ranch-style cooking with the bold flavours of Mexican cuisine, resulting in a dish that has become a comfort food staple around the world.
So lets make Chilli Con Carne with a touch of chocolate. You’re in for a treat!
Chilli Con Carne
Ingredients
- 1 large onion (peeled and diced)
- 1 red pepper (deseeded and diced)
- 2 garlic cloves (peeled and grated)
- 1 tbsp olive oil
- 1 red chilli (deseeded and diced)
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground cumin
- 500g minced beef
- 1 beef stock cube
- 1 can chopped tomatoes
- 1 tsp cocoa powder
- 2 tbsp tomato puree
- 1 can red kidney beans
- Fresh coriander to serve
Directions
- Heat the oil in a wide pot, then add the onion, garlic and peppers, and cook slowly for 10 minutes until soft. Stir now and then so they don’t catch.
- Add in the red chilli along with the spices, and give everything a good stir. Cook for another 5 minutes.
- Add in the minced beef, breaking it up with your spoon and cook until brown. Then add in the tin of tomatoes, stock cube, coco powder, tomato puree and kidney beans, and bring everything to the boil. Add a splash of water if you think it needs it. Turn the heat down and let it simmer covered for 20 minutes.
- Give the chilli a good stir, turn off the heat and let it rest for 5 minutes. Ladle into serving bowls, sprinkle over fresh coriander and serve with boiled rice.
