About this recipe:A great meal for the family and good enough to serve at a dinner party. A good value healthy smoky chilli con carne recipe, perfect with boiled rice, or chips and salad. This recipe is for a large family (serves 6) - so scale down to suit. The smoky flavour really adds to the chilli, with lots of beans thrown in for the 'healthy eating' factor.
Place the dried chipotle chillies in a cup for boiling water. Set aside for 20 minutes to rehydrate. Remove from the water, reserve the water, and finely chop.
Warm a little oil in a large saucepan. Add the onions and cook and stir for 4 to 6 minutes until soft. Add the bay leaves, cinnamon stick, and sugar and stir for a few more minutes. Remove from the heat and add the cumin while hot and stir for a minute. Add the paprika, oregano, garlic, coriander and stir again. Transfer to a bowl and set aside.
In the same saucepan, fry the mince on a high heat until browned, remove any fat if you want this to be really healthy. If using red wine, add the wine and cook until the wine reduces until it is all gone.
Add the onions and spices back into the pan with the mince and stir fry for a few minutes. Turn down the heat and add the tomatoes and tomato puree. Dissolve the stock cube in the water then add to the pan. Add the chopped chipotle chillies along with the reserved water
Ensure the meat is fully submersed by adding extra hot water if necessary.
Add the beans to the pan and bring to the boil. Reduce the heat and simmer on a low heat for a minimum of 1 hour (the aim is to reduce the mixture until it's thick and not too runny). Add seasoning to taste, a squeeze of tomato ketchup and a squeeze of BBQ ketchup to give it a little smoky boost. Cut lemon or lime in half and squeeze into the pan and mix.
Prior to serving, do a taste test and add more heat if you want, I tend to use fresh chopped chilli sprinkled on my plate as I like it hotter than others. Serve with Cheddar cheese sprinkled on top and soured cream to balance.
Works really well with a nice salad, and some crusty bread. Can be frozen, and always tastes better the longer you can cook it for. Great to eat the next day as leftovers.
Possibly one of the best chilli recipes I have made - spicy but not too hot with a nice smoky BBQ taste. Slightly tweaked the recipe by adding coca nib and cinnamon.. Otherwise a brill recipe - going to scale it up and make it for a ladies luncheon night.. - 12 Apr 2015
I cooked this chilli for an evening meal with friends, and it went down very well. I used chipotle chilli flakes because I could not find them whole. The smoky flavour adds an extra dimension that made a real difference. I added some extra tomato ketchup just to give it a bit more sweetness. A great chilli recipe ! - 15 Nov 2014