Slow-Cooked Chilli Con Carne
By Lisa Faulkner
Published on 17 February 2023
Made with steak instead of mince,
this Slow-Cooked Chilli Con Carne from MasterChef winner Lisa Faulkner is
great for a special family supper or entertaining. The chorizo and dark
chocolate give depth of flavour, and a squeeze of ketchup is an easy way to add
sweet tomato richness. Serve with jacket potatoes or rice.Time and servings
4 hrsTotal time
14Servings
4 hrsCooking time
Ingredients
- 6 tbsp of olive oil
- 2 kg of beef stewing or braising steak, diced
- 400 g of cooking chorizo, sliced
- 4 onions, chopped
- 4 garlic cloves, crushed or grated
- 2 tsp of ground allspice
- 4 tsp of sweet smoked paprika
- 2 tsp of cayenne pepper
- 4 tsp of chipotle paste
- 400 g of tins chopped tomatoes
- 500 ml of chicken stock
- 1 squeeze of tomato ketchup
- 4 tbsp of balsamic vinegar
- 800 g of tins kidney beans, drained and rinsed
- 2 squares of dark chocolate, (optional)
- 2 handfuls of coriander, chopped
Method
Step 1
Put a casserole dish (2 if necessary) over a medium heat, add the oil and brown the beef in batches (for a few mins until the edges crisp a little). Remove and set aside.Step 2
Preheat the oven to 160°C/140°C fan/gas 3. Add the chorizo to the dish and cook until just browning. Remove and set aside.Step 3
Add the onions and cook for 10 mins, to soften. Add the garlic, cook for 2 mins, then stir in the spices, chipotle and a splash of water. Add the tomatoes, stock or wine, ketchup and vinegar. Season to taste. Stir the beef and chorizo back in. Simmer, cover, and move to the oven for 1½-2 hrs. Stir in the kidney beans and cook for a further 1 hr.Step 4
Before serving, add the chocolate, if using, stirring thoroughly to melt it. Scatter with chopped coriander. This is lovely with rice or jacket potatoes, with soured cream on top. Bag up small portions for freezing, or use a large airtight container. Defrost in the fridge and reheat in the microwave.