This is a classic this dish, even though it’s originally coming from warmer climates, This hearty dish is served at a few restaurants in Brussels, but often it is a disappointing experience. So, I decided to make my own.

A little research went into my mission to get the best Chilli Con Carne recipe that is out there. After looking through many food sites,  I found an old postcard I had bought in New Mexico with the recipe on it.  

Some recipes suggest it with chickpeas, carrots, and celery.  For me, adding carrots and celery rang a little “pasta sauce” bell in my head, so I decided that wasn’t for me. Plus, I really don’t like cooked carrots.

This recipe only calls for red kidney beans (the Mexican way) and a little bit of heat from chilli peppers. Feel free to add more chilli peppers than suggested below, depending on your taste.  This will recipe will make enough for about eight people.  You can freeze the extra if you need.

Chilli Con Carne can be served with rice, crusty bread or over a jacket potato or guacamole.  I served mine with a small bowl of natural yoghurt, I find it helps with the heat and adds freshness to the dish.  You can also sprinkle a little grated cheese on top and add Jalapeno peppers to serve. All depends on your taste.

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What you need:

• 250 gr lean minced beef
• 250 gr minced pork or minced veal (you can also just use beef)
• 2 medium onions, chopped
• 2 garlic cloves, peeled and finely chopped
• 2 hot chilli peppers, chopped and seeded
• 1 tsp hot chilli powder
• 3 tsp sweet paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 handful of fresh coriander, chopped
• 1 large sweet red pepper
• 600 gr can of chopped tomatoes
• 800 gr can of red kidney beans, drained and rinsed
• 1 cup of  tomato purée
• 1 tsp sugar
• 2 tsp dried marjoram
• 2 tbsp olive oil
• salt & pepper to season

What you do:

1. Add the onions; garlic, sweet pepper and the chilli in a robot. Add half the olive oil and blitz
2. Place a large pot over medium heat, add the olive oil and onions, pepper, chilli and the garlic mix
3. Cook together for 5 minutes until all are nice and soft
4. Stir in the mince, make sure you break up the lumps as you brown the meat
5. Season with salt and pepper
6. Add in the sweet paprika powder, hot chilli powder, cumin, marjoram and the powder coriander. Fry together for another couple of minutes
7. Once the mince is browned, add the tinned tomatoes, tomato purée and sugar. Mix well
8. Let it cook for about 5 minutes before you add the drained red kidney beans
9. Bring to the boil
10. Once it is boiling turn the heat down, add the fresh coriander and leave it to a simmer with a lid slightly askew
11. Leave to simmer  for about an hour, stirring every now and again to stop it catching
12. Simmer until the mince is tender and the sauce is thick
13. Adjust the seasoning to taste and serve

Enjoy!

Calories: Total: 2,416 (serves 8)    — Per Serve: 302