Thomasina Miers’ recipe for chilli con carne

Name: Thomasina Miers’ recipe for chilli con carne
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American, TexMex
Ingredients: 2 tbsp vegetable oil; 500g minced beef; Salt and freshly ground black pepper; 20g butter; 2 onions, peeled and finely chopped; 2 sticks celery, cut in half lengthways, then finely chopped; 2 apples, peeled, cored and diced; 3 garlic cloves, peeled and finely chopped; 1 stick cinnamon; 1 tsp ground allspice; 1 tsp ground cumin; 1 tsp dried oregano; 1 small hot green chilli, finely chopped (optional); 2-3 tsp dried chipotle chilli; 2 x 400g tin kidney beans; 2 x 400g tins plum tomatoes; 300ml beef stock; 250ml medium-bodied red wine; 45g dark chocolate (at least 70% cocoa solids), roughly chopped; 1-2 tbsp brown sugar, to taste; 2 large hass avocados; 2 limes, juiced; 1 green chilli, finely chopped; ½ shallot, peeled and finely chopped; 1 bunch coriander, leaves picked and roughly chopped, stalks finely chopped; Soured cream

6 steps

Prep:10minCook:45min

In Texas, chilli con carne recipes are furtively guarded for the annual contests that take place throughout the state, but I’ve no need for such secrecy. Today’s dish is one I’ve adapted over the years, and I often turn to it when cooking for friends or giving a party for my children (in which case I leave out the fresh chilli). It’s a thrown-together dish, using mince and tinned beans, and all the more delicious for it. It’s also great fun, with salsa, soured cream and other bits and pieces for everyone to tuck into. If you can’t get hold of chipotles en adobo, mix two tablespoons of tomato puree or ketchup with a tablespoon of hot smoked pimentón and add dried chilli flakes to taste. And if you can, cook the day before: it will vastly improve the flavour.

Updated at: Wed, 07 Feb 2024 08:08:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories997.6 kcal (50%)

Total Fat55.4 g (79%)

Carbs77 g (30%)

Sugars30.8 g (34%)

Protein40.5 g (81%)

Sodium1139.7 mg (57%)

Fiber22.2 g (79%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat half the oil in a large casserole on a high heat. When it’s sizzling hot, add the beef, season generously with salt and pepper, and brown in the fat for about five minutes, breaking up any clumps of meat with a wooden spoon. When the meat has coloured nicely, transfer it to a bowl, add the rest of the oil and the butter to the pan, and turn down the heat to medium-high.

Cast Iron Pot

vegetable oil2 Tbsp

minced beef500g

salt

freshly ground black pepper

butter20g

Step 2

Add the onions and celery, season and cook, stirring, for five minutes on a medium heat. Add the apple and garlic, and fry, stirring, for a few minutes more to soften the garlic. Stir in the spices, oregano, green chilli (if using) and the chipotle, and sweat gently, without colouring, for five to 10 minutes more, until the vegetables are soft.

onions2

celery2 sticks

apples2

garlic cloves3

stick cinnamon1

ground allspice1 tsp

ground cumin1 tsp

dried oregano1 tsp

hot green chilli1

dried chipotle chilli2 tsp

Step 3

Drain and rinse the kidney beans, and add to the pot with the tinned tomatoes, browned mince, stock and wine.

tin kidney beans400g

tins plum tomatoes400g

beef stock300ml

red wine250ml

Step 4

Bring to a simmer, stir in the chocolate and sugar, and leave to simmer gently for 25-30 minutes. At this point, you can take the pot off the heat, leave it to cool and refrigerate overnight.

dark chocolate45g

brown sugar1 Tbsp

Step 5

Peel and stone the avocados, then put in a bowl with the lime juice, chilli and shallot, and mash with a fork. Stir in a small handful of chopped coriander stalks and season generously with salt.