Chilli Con Carne is a very versatile meal. We enjoy it as a dish on its own with rice and green salad, or on corn chips as Nachos, or even in Tacos. The leftovers are also good on pizza, or as a pie filling.
It can be made ahead and reheated, and the leftovers can be frozen to use another day.
This version has the addition of a small amount of chocolate, sounds strange but it works! It adds a little sweetness to the dish that seems to make the cinnamon flavour pop, and gives a bit of extra richness to the flavour. Make sure you use dark chocolate.
Add chilli to your own taste, you can bump the heat up by adding extra chilli, or include some seeds if you like your taste buds burning! Fresh chillies are great but if you don’t have any, use powder. I would substitute 1 tsp of powder for 2 fresh (de-seeded) chillies. I also keep dried crushed chilli in my pantry, which is better than powder (but MUCH hotter, so use sparingly).
Serve with sour cream and guacamole (you can find my recipe here)
If you would like to prepare this ahead use your slow cooker. Chop the onions and chillies, add everything to the slow cooker (except the kidney beans), give it a good stir and cook on low for 6-8 hours (depending on your cooker). Add the beans towards the end of the cooking time.
- 2 onions, peeled and quartered
- 2 fresh chillies, de-seeded
- 1 Tbsp olive oil
- 500g beef mince
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 425g can chopped tomatoes
- 25g tomato paste
- 2 Tbsp balsamic vinegar
- 4 squares of dark chocolate
- 440g red kidney beans (drained and rinsed)
- 2 Tbsp fresh parsley
- Add onions, and chilli to mixer bowl and chop speed 7, 7 seconds.
- Add oil and saute 100 degrees, 2 minutes, speed 1.
- Add all remaining ingredients except beans and parsley and cook at 100 degrees, 15 minutes, reverse speed soft.
- Add kidney beans and parsley and cook for a further 5 minutes, 100 degrees, reverse, speed soft.
- Serve with grated cheese, guacomole and sour cream.