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Hearty Slow-cooked Chilli Con Carne

Hearty Slow-cooked Chilli Con Carne

By Lisa Faulkner
Published on 04 October 2022
A hearty dish with a little kick. This is Lisa Faulkner’s favourite way of making chilli, she says “it’s a real crowd pleaser”. The meal is smoky and rich, with just the right amount of spice. It also freezes beautifully – you can freeze in individual portions ready to take out the night before when you need a meal in a rush. As well as the basics of chilli con carne, the recipe includes some super flavour boosters, specifically cooking chorizo, ketchup, Worcestershire sauce, and chocolate. Slow cooked loveliness.
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Time and servings

1 hr 40 minsTotal time
6Servings
1 hr 40 minsCooking time

Ingredients

  • 3 tbsp of olive oil
  • 200 g of cooking chorizo, sliced
  • 2 onions, chopped
  • 1 garlic cloves, grated
  • 1 tsp of allspice
  • 1 tsp of chilli powder
  • 2 tsp of smoked paprika
  • 2 tsp of chipotle paste
  • 1 red pepper, chopped
  • 800 g of chopped tinned tomatoes
  • 500ml of beef stock
  • 1 squeeze of tomato ketchup
  • 2 tbsp of balsamic vinegar
  • 1 tbsp of of worcestershire sauce
  • 400g of tinned kidney beans, drained
  • 1 square of dark chocolate (optional)
  • 1 tbsp of sour cream, to serve
  • 1 tbsp of jalapenos, per serving
  • 1 kg of minced beef
  • 1 handful of coriander, chopped

Method

  • Step 1

    Preheat the oven to 180º/ 160C Fan/ Gas Mark 4. Heat a large ovenproof pan or dish, add a splash of oil, and fry the chorizo until golden. Remove the chorizo and set aside, now add the onions and cook gently for 10 mins in the chorizo oil. Now add the garlic, adding a splash of water if the onions start to brown too quickly. Stir in the spices and chipotle paste, red peppers and the mince. There’s no need to brown the mince, just give everything a good mix together to break down the mince.

  • Step 2

    Add the tomatoes and stock (rinse the tins out with the stock), the ketchup, and balsamic vinegar and Worcestershire sauce. Season to taste with salt and pepper, then return the chorizo back to the pan and the tin of drained kidney beans. Give it a good stir and bring to the boil. Cover with a lid and cook in the oven for 1 1/2–2 hrs. You could use a slow cooker if you have one.

  • Step 3

    Remove from the oven, give it a good stir, then add in the dark chocolate and stir through. This is lovely served with jacket potatoes, rice or crispy tacos, and then topped with soured cream, jalapeños, and coriander.