Danny's best chilli

    2 hours 50 min

    After years of trying, I have finally come up with a recipe for the best chilli con carne. Previous ones were either too spicy or too mild, but everyone seems to enjoy this one. I like to serve it with a cumin and fresh coriander soured cream.

    8 people made this

    Serves: 12 

    • 4 tablespoons olive oil
    • 1 onion, chopped
    • 1 red pepper, chopped
    • 1 Anaheim chilli pepper or mild green chilli pepper, chopped
    • 2 red jalapeno pepper, chopped
    • 4 garlic cloves, minced
    • 1.25kg lean beef mince
    • 4 tablespoons Worcestershire sauce
    • 1 pinch garlic powder, or to taste
    • 2 beef stock cubes
    • 1 bottle light beer
    • 800ml tomato passata
    • 1 (400g) tin chopped tomatoes with chilli
    • 1 tin tomato puree
    • 120ml white wine
    • 2 tablespoons chilli powder
    • 2 tablespoons ground cumin
    • 1 tablespoon brown sugar
    • 1 tablespoon spicy chilli sauce
    • 2 1/2 teaspoons dried basil
    • 1 1/2 teaspoons smoked paprika
    • 1 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 2 (400g) tins red kidney beans
    • 225g soured cream
    • 3 tablespoons chopped fresh coriander
    • 1/2 teaspoon ground cumin

    Prep:35min  ›  Cook:2hr15min  ›  Ready in:2hr50min 

    1. Heat oil in a large pot over medium heat; cook and stir onion, pepper, Anaheim pepper, jalapeno peppers and garlic in the hot oil until softened.
    2. Meanwhile, heat a large pan over medium-high heat. Cook and stir beef in the hot pan until browned, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble stock cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the pan, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
    3. Stir tomato passata, diced tomatoes, tomato puree and wine into the beef mixture. Season with chilli powder, 2 tablespoons cumin, brown sugar, chilli sauce, basil, paprika, salt, oregano and black pepper. Bring to the boil and reduce heat to medium-low. Cover and simmer until very tender and flavours have developed in the chilli, about 90 minutes, stirring occasionally.
    4. Stir in kidney beans; continue to simmer until beans are hot, about 30 minutes more.
    5. Blend soured cream, fresh coriander and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve soured cream mixture with chili.

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