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There's a wonderful richness about this hearty chilli con carne recipe from Matthew Tomkinson. Slow-simmered beef and smoked paprika add fabulous depth to the flavours in this dish, making this beef recipe suitable as a winter warmer as well as an al fresco summer plate. Although coffee is an ingredient here, decaf coffee will add just as much flavour, and won't lend any extra energy to children once dinner is done

Method
1.
Soak the dried chilli flakes in a little hot water for 2 minutes, then drain
2.
Place a pan over a high heat and add olive oil. Once hot, add the diced beef and sear until nicely coloured. Set aside
3.
Clean the pan, place over a medium heat and add a tablespoon of oil. Once hot, add the onions and garlic and cook until just beginning to brown
4.
Add the meat back to the pan along with the sugar, chilli powder, paprika, cumin and oregano. Stir to combine
5.
Add the coffee and the soaked chilli flakes to the pan, making sure the meat is covered
Room for a little one
Ask your junior chef to prepare a standard black coffee to pour into the chilli – it will be good practice for when you fancy one and are owed a favour
6.
Cover and cook on the lowest heat possible. Simmer until the meat starts to fall apart, approximately 60-90 minutes
7.
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
8.
Drain the excess water, leave to stand for 20 minutes. Add the 450ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
9.
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
10.
Remove the lid and add the beans, allow to cook until thickened and rich in flavour. Add a pinch of salt and pepper
11.
Divide the chilli across 4 warmed bowls along with the rice. Garnish with the sour cream, chopped coriander, fresh chilli and diced tomato. Serve immediately with wedges of lime
Lighten it up
Sour cream is not absolutely essential but will add a refreshing taste to counter the spice of the chilli
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Ingredients

Campfire chilli

Basmati rice

To serve

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Nutrition (per Portion)

Calories

521
26%

Sugars

10g
11%

Fat

15g
21%

Saturates

5g
25%

Salt

827mg
14%
of an adult's guideline daily amount
This chilli con carne recipe is a great dinner option for families. Hearty, rich and delicious, it'll be wonderful for a cosy evening in.

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