Chris' chilli con carne
This is an amazing chilli, for which I've won several prizes. It may have some surprising ingredients, but don't be put off - it is absolutely delicious. This makes a large quantity of chilli, but does freeze well. Try it. You will not be disappointed!
Ingredients
Serves: 14
- 350ml onion soup, prepared from 1 sachet of dried onion soup mix
- 4 tablespoons bacon dripping (see notes)
- 675g boneless beef round steak, cut into cubes
- 675g beef sirloin steak, cut into cubes
- 1 teaspoon salt
- 1 tablespoon chilli powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- 3 (400g) tins kidney beans, undrained
- 170g tomato puree
- 1/2 (500g) carton passata
- 2 teaspoons unsweetened cocoa powder
- 225ml Coca-Cola©
- 1 tablespoon hot pepper sauce
Method
Prep:30min ›
Cook:1hr50min ›
Ready in:2hr20min
- Prepare onion soup from a 40g sachet of onion soup mix according to the directions, and set 350ml aside.
- Place bacon grease into a large stainless steel casserole over medium-high heat, and cook and stir the cubed round and sirloin steak meat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to the boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavour bits from the pot.
- Stir in salt, chilli powder, cumin, black pepper, kidney beans, tomato puree and passata. Bring the mixture to the boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, Coke and hot sauce, and simmer for 20 more minutes. Serve hot.
Note
Placing steaks in freezer for about 15 minutes will stiffen them up and make them easier to cut.
Note
To get bacon grease, cook about 4 slices of bacon in a frying pan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices (save cooked bacon for another use). Retain about 1/4 cup of bacon grease; discard the rest, if any.
Note
You can serve immediately, but for best results, transfer into the insert of a slow cooker, and chill for at least 8 hours to overnight. (you can keep the chilli refrigerated up to 48 hours if need be). When ready to serve, heat in covered slow cooker on High for about 3 hours; then set to Low for serving.
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Reviews & ratings
Average global rating:
(106)
Reviews in English (89)
Add another first place chili cookoff win!! I followed this recipe exactly and just won first place in a chili cookoff!! Will definitely be making this again. My DH and son went wild for it. It is somewhat laborious with the steak (which gave me the full on attention of both dogs) but it is well worth the effort! - 25 Mar 2011 (Review from Allrecipes US | Canada)
Add a 2nd place trophy to the trophy rack, Chris! In stiff competition, this recipe hung in there for the red ribbon at USCG Training Center Yorktown's Annual Spring Fling Chili Cookoff. I made MINOR substitutions. I used one can of black beans and two of the kidney beans. I also added minced garlic and about 2 tsps. of paprika, and a whole chopped dried ancho chili. The judges said it was close...I think I lost out to a bean-free (Texas) chili! Good recipe...will make again (and maybe win next year!) - 03 Jun 2010 (Review from Allrecipes US | Canada)
I just finished making this chili and holy cow its fabulous. I can't wait to taste it once its had a chance to sit in the fridge and all the flavors have had a chance meld together. I will definitely make this again and spice it up a little more. At first taste its not what I consider spicy, but there is a touch of heat at the end. I may update this once I've had a chance to taste the final product. - 27 Feb 2011 (Review from Allrecipes US | Canada)