Chilli Con Carne

A traditional Mexican dish packed with meat, beans & our authentic dried chillies.

This recipe follows an authentic Mexican path and uses our ancho, pasilla & guajillo chilli pods, along with our best selling chipotle powder.

Made in the slow cooker - this allows you to get that delicious taste with minimal effort & time!

Check out our vegan version here -

Looking for something different? Try our white chicken chilli recipe! A creamy chicken dish with warming chilli flavours, check out the recipe here -

Ingredients

• 500g minced beef

• 1 onion - chopped

• 400ml tinned chopped tomatoes

• 1tbsp tomato puree

• 400g tin kidney beans

• 2 dried ancho chilli pods

• 2 dried guajillo chilli pods

• 2 dried pasilla chilli pods

• 2tbsp minced garlic

• 1tbsp smoked paprika

• 1tbsp cumin

• 1tbsp rubbed oregano

• 1tsp chipotle powder

• 20g dark chocolate

Method

1. Add the dried chillies into a large bowl and cover with water, leave to soak for at least an hour, once rehydrated, blend into a smooth paste along with the tomato puree and set aside.

2. In a large pan, add the diced onion and cook until softened, add the mince and cook until browned.

3. Add the dried spices and cook for 2 minutes until fragrant, add the chilli paste and mix well, add the chopped tomatoes (and a splash of water if its too thick) and bring to a boil, simmer for 10 minutes.

4. Add the drained kidney beans and mix till combined, stir in the dark chocolate until melted, cook for a further 10 minutes.

5. Serve up with rice and top with sour cream, guacamole and fresh coriander.

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