Chilli con carne

Chilli con carne

Recipe by Cookwithjo.comCourse: MainCuisine: Mexican


  • 1.2kg braising beef, cut into chunks

  • 140g smoked pancetta cubes

  • 3 onions

  • 3 leeks

  • 3 carrots

  • 2 celery sticks

  • 6 cloves of garlic

  • 3 chillies

  • A packet of button mushrooms

  • A glug of dry sherry or shaoxing wine

  • 2 beef stock pot

  • A splash of Worcestershire sauce and / or balsamic vinegar

  • 2 sticks of cinnamon

  • 1 tbsp smoked paprika

  • 1 tbsp ground cumin

  • 1 tsp turmeric

  • 1 tbsp oregano

  • 1 tbsp smoked chipotle or chili paste

  • 2 tbsp tomato paste

  • 2 cans of chopped tomatoes

  • 1 can of chickpeas

  • 1 can of red kidney beans


  • Pour a little bit of oil into a large, heavy-bottomed pan and brown the meat in batches on high heat.
  • In the meantime, wash and prep the vegetables.
  • When all the meat has been browned, set aside. Add the pancetta to the pan and cook on low heat until crisp.
  • Add the chopped onions and sweat for 3 minutes. Then add finely chopped leeks, celery, garlic and chillies. Add sliced carrots and quartered mushrooms. Cover with a lid and cook the vegetables on low heat for 8 minutes.
  • Add a splash of sherry or shaoxing wine and scrape any burnt bits of the bottom of the pan with a wooden spoon. When the wine has evaporated, add the tomatoes, beef stock pot, spices, chilli paste and tomato paste. Add a glass of water to the pan and season with salt and pepper.
  • Put the meat back in the pan and mix well. Cook at 160°C for an hour.
  • Take the pan out from the oven. Rinse the chickpeas and red kidney beans under cold running water and add to the pan together with a splash of Worcestershire sauce and balsamic vinegar. Mix and adjust the seasoning if necessary. Cook for a further 45 minutes stirring half-way through. Serve with brown rice and a dollop of sour cream.