How to make chilli con carne

1. 1

   Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes.

2. 2

   Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes.

3. 3

   Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper.

4. 4

   Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock.

5. 5

   Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary.

6. 6

   Serve with rice and garnish the chilli with coriander and soured cream.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.