Hearty Chilli con Carne

Name: Hearty Chilli con Carne
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Mexican
Ingredients: 750 g minced beef (15% fat); 1 large white onion (diced); 1 large red bell pepper (diced); 3 cloves garlic (minced); 2 tbsp chilli powder; 1 tbsp ground cumin; 1 tbsp smoked paprika; 1 tsp dried oregano; 0.5 tsp cayenne pepper (adjust to taste); 400 g canned crushed tomatoes; 2 tbsp tomato paste; 300 ml beef stock; 400 g canned kidney beans (rinsed and drained); 400 g canned black beans (rinsed and drained); 1 square dark chocolate (70%); 1 squeeze lime (juice); 2 pinch salt; 3 pinch black pepper

by J_C • 2026

Why some badges are missing

Not vegan: minced beef → try chestnut mushrooms (or green lentils)
Not vegetarian: minced beef → try chestnut mushrooms (or green lentils)
Not low-FODMAP: white onion → try spring onion greens (green tops only, or a pinch of asafoetida)
Not low-histamine: canned crushed tomatoes → try roasted red pepper purée
Not kidney-friendly: minced beef

Based on listed ingredients — always check labels for allergies.

About this recipe

This robust chilli con carne harmonises deeply browned minced beef with caramelised aromatics and an aromatic blend of warming spices. Simmered slowly with crushed tomatoes and rich stock until luxuriously thick, the stew is enriched with tender kidney and black beans. A final, sophisticated flourish of dark chocolate and bright lime juice enhances the complex, savoury depth. After a quiet ten-minute rest, it emerges as a magnificent centrrpiece, ready to be served alongside steamed rice, cool sour cream, and sharp cheddar.

Prep

20m

Cook

60m

Rest

10m

Serves

Rating

—

Total time · 1h 20m

Ingredients

Kitchen Help

Shopping list

750 g minced beef — 15% fat
1 large white onion — diced
1 large red bell pepper — diced
3 cloves garlic — minced
2 tbsp chilli powder
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp dried oregano
0.5 tsp cayenne pepper — adjust to taste
400 g canned crushed tomatoes
2 tbsp tomato paste
300 ml beef stock
400 g canned kidney beans — rinsed and drained
400 g canned black beans — rinsed and drained
1 square dark chocolate — 70%
1 squeeze lime — juice
2 pinch salt
3 pinch black pepper

Tools

· Dutch oven

Instructions

Step by step

1
Heat a large Dutch oven over high heat. Add the minced beef and cook until browned and caramelized, breaking up any clumps. Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pan.
2
Turn the heat down to medium. Add the diced onion and bell pepper, cooking until softened (about ). Add the garlic and all the dry spices, stirring constantly for until fragrant.
3
Return the beef to the pot. Stir in the crushed tomatoes, tomato paste, and beef stock. Bring to a gentle simmer, cover, and let simmer on low heat for , stirring occasionally.
4
Stir in the kidney beans and black beans. Uncover and simmer for another until the chilli thickens to a rich, glossy consistency.
5
Stir in the dark chocolate until melted (it adds depth and cuts acidity) and squeeze in the fresh lime juice. Season with salt and pepper. Rest for off the heat before serving with steamed rice, sour cream, and grated cheddar.