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British chilli con carne | how to make chili con carne

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British chilli con carne | how to make chili con carne
Chille con carne is a ‘not so classic’ British recipe. By no means is this a classic Mexican mole chilli recipe. This is a British chilli con carne, and it’s just as good. The key thing to a good chilli con carne, is a lot of little steps done well. By that I mean, you take some care with it. You can’t just bung a load of frozen mince in a pan with some onion and chilli powder, and expect it to turn out magnificent, because it won’t.

My recipe uses a little bit of dark chocolate. This does two things, it adds richness, but also sweetness, which is important for any mole style chilli. I also realise that we spell ‘chilli’ differently to you folks in the US who spell it ‘chili’ and that is fine of course, but I thought i’d mention it, just in case there was any confusion.
#chilli #chilliconcarne #chili
To make my Chilli con carne you will need
ā–ŗ500g of beef mince
ā–ŗ1 red bell pepper
ā–ŗ1 large onion
ā–ŗ2 fat garlic cloves
ā–ŗ1 tsp of ground cumin
ā–ŗ1 + 1/2 tsp of smoked paprika
ā–ŗAbout 400ml of good beef stock
ā–ŗ1 x 400g can of chopped tomatoes
ā–ŗ1 x 400g can of drained red kidney beans
ā–ŗA couple of pieces of dark chocolate
ā–ŗ1 tsp of dried oregano
ā–ŗ1-2 red chillies
ā–ŗ2 tbsp or tomato puree (tomato paste in U.S)
ā–ŗCoriander for garnish
ā–ŗSalt

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