Chilli con carne

Recipe from: 12 October 2010

Ingredients 20
Servings 1
Minutes 20 mins


Serving Change
  • 1
    rib-eye or rump steak, cut into large chunks
  • Olive oil
  • Prepared beef stock
  • 10
    coriander seeds
  • 10
    cumin seeds
  • 4 - 5
    cardamom pods, seeds
  • 2
    onions, finely chopped
  • 1
    large red or green pepper, diced finely or cut into thin strips
  • 15
    smoked paprika (optional)
  • 4
    cloves garlic, chopped finely
  • 10 - 60
    chopped red chilli
  • Cajun Spice seasoning mix
  • 2 x 400g
    chopped tomatoes
  • 80
    tomato sauce
  • 65
    tomato paste
  • 80
    fruit chutney
  • 30
    unsweetened cacao powder
  • 2 x 400g
    cannelini or kidney beans in brine, drained
  • Salt, ground pepper and a little sugar
  • 80
    coarsely chopped parsley


20 mins
In a pan, lightly brown the meat in batches in a little olive oil.
Transfer to a saucepan and almost cover with the stock.
Simmer until just beginning to go tender, about 45 minutes. Do not overcook.
Remove the lid from the saucepan and increase the heat. Allow to boil rapidly until the stock has reduced and the meat is nearly dry.
Remove from the heat and set aside to cool a little.
When cool enough to handle, flake the meat with a fork into small, bite-sized pieces or if you like, cut into small dice.
In a clean, hot pan, toast the coriander and cumin seeds lightly.
Transfer to a mortar and pestle with the cardamom pods. Crush finely and set aside.
Heat a good splash of olive oil and add the onions and pepper.
Sauté until translucent then add the crushed seeds. Cook a few seconds until you can smell the aroma of the seeds.
Add the paprika (if using) and cook a few seconds before adding the garlic and chillies.
Cook a few seconds now add the meat and the Cajun spice mix and sauté lightly.
Add the tomatoes, tomato sauce and paste, the chutney, cacao and beans (remember to use the brine of the beans if you want a very saucy chilli). Stir and bring to a boil. Reduce heat and cover. Allow to simmer for 10 minutes.
Now taste the chilli and season with salt, ground pepper and a little sugar if you think it is needed. Taste again and add more garlic and or chillies if you want to.
If the sauce is too thin, thicken with a roux (equal amounts of butter and flour mixed to a paste) if you like. Otherwise, cook rapidly until reduced to your liking. Stir in the parsley and you’re ready to serve.

Serve with warm tortillas, grated cheddar cheese, guacamole and sour cream or plain yoghurt.

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Read more on: poach  |  beef  |  sauté  |  shallow-fry  |  slow cook


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