Mexican Chilli Con Carne Recipe (with cannellini beans)
This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.
Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
Next add the mince meat to the pan and roughly break up with a wooden spoon.
500 g mince meat
As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
1 teaspoon Smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Hot chilli powder, 1 red chilli pepper
Stir the spices into the meat and continue to cook until brown all over.
Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
2 tins chopped tomatoes, 200 g baby tomatoes, 2 tablespoon tomato puree, 1 beef stock cube
Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
Then add the chopped red bell pepper, 1 tablespoon cocoa powder, and 2 tablespoon Worcestershire sauce.
1 red bell pepper, 1 tablespoon Cocoa powder, 2 tablespoon Worcestershire sauce
Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
1 tin of cannellini beans
Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
Handful of fresh coriander, Soured cream and extra sliced chillies to serve
Serving suggestions: Rice, fresh chillies, tobacco sauce, tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.Can you freeze this recipe? Once cooked allow to fully cool then transfer to sealable containers and freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours.Can you reheat cooked chilli? If the chilli has been cooled and then stored correctly (freezer for up to 3 months or fridge for up to 3 days) then it can be reheated. Reheat in the microwave or in a large pan on the stove until piping hot.What can I use instead of kidney beans? Usually kidney beans are added to chilli - however, any bean will do. In this recipe I’ve used cannellini beans as I prefer the texture and colour.Expert tips:
Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.