This chilli con carne recipe is great served with rice or over jacket potatoes, accompanied by crusty bread, guacamole, soured cream, lime wedges and a big green salad. This recipe is best enjoyed a day or two after it is cooked as the flavours develop and the texture becomes richer. You can leave it in the fridge after cooling and then heat before serving. The recipe can also be frozen.
Looking for a chilli - spotted this and just made it - hadn't a cinnamon stick so put 1/2 teasp of ground cinnamon, no red wine so put sherry glass of sherry, no tomato puree otheer than this followed recipe!! Smells great and tasting test says it tasted great! Thanks - 27 Nov 2012
My wife usually cooks the chilli con carne in our house but as she was at work I decided to make it instead. I found this recipe and followed it. The result was absolutely lovely. I think next time I will put a bit less chilli in because I didn't use fresh chilli's or flakes but some dried chilli from a supermarket (I may have put a bit too much in). It was hot. My wife said that she reckoned that it was the best chilli con carne that she had ever eaten. I was pleased about that! - 03 May 2013
The was my first time making chilli so I was a bit apprehensive. Also I was at my dads house making it too find out he had no red wine but did have red wine vinegar so I used that (not so much though) and it left a lovely sweetness once fully cooked. I also threw in some carrot and courgette (as otherwise my dad rarely eats veg). I loved it and will def make again. - 08 Sep 2016