Chilli Con Carne

Main ingredient
Mexico via Texas
Preparation time
15 minutes
Cooking time
3 Hours 45 minutes


Serve with rice, tortilla chips & sour cream. 

Preheat oven to 160°C (150°C fan)

Olive oil (2 tbp) 
Stewing Beef (1 kg)

Heat oil in pan.
Fry beef in batches until well browned.
Remove & reserve.

Onion (200g finely chopped)

Fry onion gently for about 10 minutes until soft.

Garlic (3 cloves crushed)

Add & cook for a couple of minutes.

Tomatoes (400g chopped)
Beef Stock (250ml)
Dark chocolate (20g flaked)
Chilli flakes (½ tsp)
Sugar (2 tsp soft dark)
Oregano (2 tsp dried)
Cumin (2 tsp ground)
Paprika (2 tsp sweet ground)
Black pepper (1 tsp ground)
Salt (1 tsp)

Add to pan & stir well.
Return reserved meat.
Bring to boil, tightly cover & place in oven for 3 hours.

Red Kidney Beans (800g tin, drained)
Cheddar Cheese (250g grated)

Add beans and stir.
Scatter cheese across surface.
Return to oven covered for 45 minutes.