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Delia Smith Chilli Con Carne Recipe

Delia Smith Chilli Con Carne Recipe

Delia Smith’s chilli con carne recipe is rich, smoky and slow-simmered for deep flavour. One pan, simple ingredients, and a few tricks that make all the difference.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 People
Course: Main Course
Cuisine: British
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 1 red pepper diced
  • 3 garlic cloves crushed
  • 500 g beef mince
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp chilli powder adjust to taste
  • 1 tsp dried oregano
  • 2 tbsp tomato purée
  • 400 g tin chopped tomatoes
  • 300 ml beef stock
  • 400 g tin kidney beans drained and rinsed
  • 10 g dark chocolate optional
  • Salt and freshly ground black pepper
  • Fresh coriander chopped, to finish

Method
 

  1. Soften the onion and pepper in half the oil, add garlic, then set aside.
  2. Brown the mince in the remaining oil over high heat until deeply coloured.
  3. Return the vegetables and stir in the spices. Cook for 1 minute.
  4. Stir in the tomato purée for 1 minute.
  5. Add the tomatoes and stock and bring to a gentle simmer.
  6. Partially cover and simmer for 45 minutes.
  7. Stir in the beans and chocolate and simmer uncovered for 15 minutes.
  8. Season, scatter with coriander and serve.

Notes

Brown the mince properly for the deepest flavour.
Cook the spices in the fat before adding any liquid.
Add the beans late so they stay whole and tender.
A small square of dark chocolate adds depth without tasting of chocolate.
Freezes well for up to 3 months.