Chilli con carne

  • 1.1kg beef stewing meat or beef shoulder, cut into 2-cm cubes
  • 1.1kg pork stewing meat or shoulder, cut into 2-cm cubes
  • 1 tbsp salt
  • Freshly ground black pepper
  • 80–120ml corn oil
  • 2 large Spanish onions, chopped
  • 10 large cloves garlic, minced
  • 40g chilli powder, plus 2 tbsp
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 (425g) tin diced tomatoes
  • 1.2L reduced-salt chicken stock
  • 2 (440g) tins pinto beans, drained and rinsed
  • Serving suggestions: White rice, chopped coriander, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
1) Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tbsp of the oil in a large saucepan over a medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer the meat to a bowl and reserve.

2) Discard all but 2 tbsp of the oil from the pan. Saute the onions over a medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more.

3) Stir in the chilli powder, cumin and oregano and cook for 2 minutes. Add the tinned tomatoes and whisk in 960ml of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer.

4) Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.

5) In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender.

6) Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped coriander, shredded cheddar, minced fresh or sliced pickled jalapenos.

Cook's Note: Try to avoid using tinned stock because it can give the chilli an unpleasant tinny taste. The chili tastes best if made a day ahead, refrigerated and reheated.

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