Chilli con Carne

Name: Chilli con Carne
Total time: 2 h 18 min
Yield: 4 servings
Ingredients: 700 g Braising steak; 2 piece Red onion; 4 clove Garlic; 2 piece Red pepper; 2 piece Red chilli; 3 tbsp Extra-virgin olive oil; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Smoked paprika; 0.5 tsp Cayenne pepper; 1 tsp Dried oregano; 2 tbsp Tomato purée; 400 g Plum tomatoes; 300 ml Beef stock; 1 tsp Salt; 1 pinch Ground black pepper; 400 g tinned kidney beans; 20 g Dark chocolate

2 hr 18 min · 31 min active · makes ~2.5 kg · Medium

Braising steak and kidney beans simmered with cumin, coriander and dark chocolate for depth. Serves 4.

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Chilli con Carne

Braising steak and kidney beans simmered with cumin, coriander and dark chocolate for depth. Serves 4.

See more →

TOTAL TIME

2 hr 18 min

ACTIVE TIME

31 min

QUANTITY

~2.5 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/10

Ingredients

0/18 gathered · 4 servings

700g

2piece

4clove

2piece

3tbsp

2tsp

1tsp

0.5tsp

1tsp

2tbsp

400g

300ml

1tsp

1pinch

400g

20g

#	Quantity	Notes	State
1	700g	—	—
2	2piece	—	—
3	4clove	—	—
4	2piece	—	—
5	2piece	—	—
6	3tbsp	—	—
7	2tsp	—	—
8	1tsp	—	—
9	1tsp	—	—
10	0.5tsp	—	—
11	1tsp	—	—
12	2tbsp	—	—
13	400g	—	—
14	300ml	—	—
15	1tsp	—	—
16	1pinch	—	—
17	400g	—	—
18	20g	—	—

Tools

11 items

Serveware

1 item

Procedure

40 steps

1 of 40

Cut the braising steak into roughly 1 cm chunks, discarding any large pieces of sinew.

Braising steak · 700 g

⏱ 2 min

ResultThinly sliced braising steakused in step 26

2 of 40

Peel the red onions and halve them through the root.

Red onion · 2 piece

⏱ 30s

ResultPeeled red onion

3 of 40

Finely chop the peeled red onion halves.

Peeled red onion · step 2

⏱ 1 min

ResultFinely chopped red onionused in step 12

4 of 40

Crush each garlic clove flat with the side of the knife and peel away the skin.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

5 of 40

Mince the peeled garlic cloves as finely as you can.

Peeled garlic cloves · step 4

⏱ 40s

ResultMinced garlicused in step 14

6 of 40

Halve the red peppers lengthways and pull out the core and seeds.

Red pepper · 2 piece

⏱ 20s

ResultHalved red peppers

7 of 40

Dice the halved red peppers into roughly 1 cm pieces.

Halved red peppers · step 6

⏱ 1 min

ResultDiced red pepperused in step 15

8 of 40

Finely chop the red chillies, including the seeds if you want more heat.

Red chilli · 2 piece

⏱ 40s

ResultFinely chopped red chilliused in step 16

9 of 40

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C

⏱ 15 min

10 of 40

Pour the olive oil into a large heavy-based saucepan.

Extra-virgin olive oil · 3 tbsp

⏱ 5s

ResultExtra-virgin olive oil

11 of 40

Set the pan over a medium-high heat and warm the oil until it shimmers.

⏱ 1 min

ResultHot olive oil

12 of 40

Tip the finely chopped red onion into the hot oil.

Finely chopped red onion · step 3

⏱ 10s

ResultHot olive oil and finely chopped red onion

13 of 40

Stir the onion over a medium heat for about 8 minutes until it is completely soft and translucent.

⏱ 8 min

ResultSoftened onion

14 of 40

Add the minced garlic to the softened onion.

Minced garlic · step 5

⏱ 10s

ResultSoftened onion and minced garlic

15 of 40

Add the diced red pepper to the pan.

Diced red pepper · step 7

⏱ 10s

ResultDiced red pepper and softened onion and minced garlic

16 of 40

Add the finely chopped red chilli to the pan.

Finely chopped red chilli · step 8

⏱ 10s

ResultDiced red pepper mixture

17 of 40

Stir everything together and cook over a medium heat for 5 minutes until the pepper has softened.

⏱ 5 min

ResultSoftened vegetable base

18 of 40

Scatter the ground cumin into the pan.

Ground cumin · 2 tsp

⏱ 5s

ResultSoftened vegetable base and ground cumin

19 of 40

Add the ground coriander to the pan.

Ground coriander · 1 tsp

⏱ 5s

ResultSoftened vegetable base and ground cumin and ground coriander

20 of 40

Add the smoked paprika to the pan.

Smoked paprika · 1 tsp

⏱ 5s

ResultSoftened vegetable base and ground cumin mixture

21 of 40

Add the cayenne pepper to the pan.

Cayenne pepper · 0.5 tsp

⏱ 5s

ResultSoftened vegetable base and ground cumin mixture

22 of 40

Crumble the dried oregano into the pan.

Dried oregano · 1 tsp

⏱ 5s

ResultSoftened vegetable base and ground cumin mixture

23 of 40

Stir all the spices into the vegetables and cook for 1 minute until they smell fragrant.

⏱ 1 min

ResultSpiced vegetable base

24 of 40

Spoon the tomato purée into the pan.

Tomato purée · 2 tbsp

⏱ 5s

ResultSpiced vegetable base and tomato purée

25 of 40

Stir the tomato purée through and cook it out for 1–2 minutes until it darkens slightly.

⏱ 1 min 30s

ResultToasted spiced base

26 of 40

Tip the chopped braising steak into the pan and stir it into the base.

Thinly sliced braising steak · step 1

⏱ 10s

ResultThinly sliced braising steak and toasted spiced base

27 of 40

Turn the heat to high and stir the beef constantly for about 5 minutes until every piece has lost its raw colour.

⏱ 5 min

ResultSeared beef and spiced base

28 of 40

Pour in the plum tomatoes, crushing them roughly with the spoon as they go in.

Plum tomatoes · 400 g

⏱ 10s

ResultSeared beef and spiced base and plum tomatoes

29 of 40

Pour the beef stock into the pan.

Beef stock · 300 ml

⏱ 10s

ResultSeared beef and plum tomato mixture

30 of 40

Add the salt to the pan.

Salt · 1 tsp

⏱ 5s

ResultSeared beef and plum tomato mixture

31 of 40

Add a pinch of ground black pepper to the pan.

Ground black pepper · 1 pinch

⏱ 5s

ResultSeared beef and plum tomato mixture

32 of 40

Stir everything together well, scraping the bottom of the pan to lift any stuck spices.

⏱ 20s

ResultAssembled chilli

33 of 40

Place the lid firmly on the saucepan.

⏱ 10s

34 of 40

Transfer the covered saucepan to the oven.

⏱ 10s

ResultAssembled chilli

35 of 40

Leave the chilli to braise undisturbed for 1 hour 30 minutes until the beef is completely tender.

160°C

⏱ 1 hr 30 min

ResultSlow-braised chilli

36 of 40

Lift the saucepan out of the oven using oven gloves and set it on the hob.

⏱ 15s

ResultSlow-braised chilli

37 of 40

Lift the lid off the saucepan and set it aside.

⏱ 5s

38 of 40

Drain the tinned kidney beans and tip them into the chilli.

Tinned kidney beans · 400 g

⏱ 10s

ResultSlow-braised chilli and tinned kidney beans

39 of 40

Break the dark chocolate into small pieces and drop them into the pan.

Dark chocolate · 20 g

⏱ 10s

ResultSlow-braised chilli and tinned kidney beans and dark chocolate

40 of 40

Stir the chilli over a medium heat for 10 minutes until the chocolate has melted in, the beans are warmed through, and the sauce has thickened to a rich, glossy coating consistency.

⏱ 10 min

ResultChilli con carne

Total Time2 hr 18 min

#	Product	Tool	Action
1	700 g		Cut the braising steak into roughly 1 cm chunks, discarding any large pieces of sinew.⏱ 2 minResultThinly sliced braising steakused in step 26
2	2 piece		Peel the red onions and halve them through the root.⏱ 30sResultPeeled red onion
3	Peeled red onionstep 2		Finely chop the peeled red onion halves.⏱ 1 minResultFinely chopped red onionused in step 12
4	4 clove		Crush each garlic clove flat with the side of the knife and peel away the skin.⏱ 30sResultPeeled garlic cloves
5	Peeled garlic clovesstep 4		Mince the peeled garlic cloves as finely as you can.⏱ 40sResultMinced garlicused in step 14
6	2 piece		Halve the red peppers lengthways and pull out the core and seeds.⏱ 20sResultHalved red peppers
7	Halved red peppersstep 6		Dice the halved red peppers into roughly 1 cm pieces.⏱ 1 minResultDiced red pepperused in step 15
8	2 piece		Finely chop the red chillies, including the seeds if you want more heat.⏱ 40sResultFinely chopped red chilliused in step 16
9	—	160°C	Set the oven to 160 °C and allow it to come fully up to temperature.⏱ 15 min
10	3 tbsp		Pour the olive oil into a large heavy-based saucepan.⏱ 5sResultExtra-virgin olive oil
11	—		Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 minResultHot olive oil
12	Finely chopped red onionstep 3		Tip the finely chopped red onion into the hot oil.⏱ 10sResultHot olive oil and finely chopped red onion
13	—		Stir the onion over a medium heat for about 8 minutes until it is completely soft and translucent.⏱ 8 minResultSoftened onion
14	Minced garlicstep 5		Add the minced garlic to the softened onion.⏱ 10sResultSoftened onion and minced garlic
15	Diced red pepperstep 7		Add the diced red pepper to the pan.⏱ 10sResultDiced red pepper and softened onion and minced garlic
16	Finely chopped red chillistep 8		Add the finely chopped red chilli to the pan.⏱ 10sResultDiced red pepper mixture
17	—		Stir everything together and cook over a medium heat for 5 minutes until the pepper has softened.⏱ 5 minResultSoftened vegetable base
18	2 tsp		Scatter the ground cumin into the pan.⏱ 5sResultSoftened vegetable base and ground cumin
19	1 tsp		Add the ground coriander to the pan.⏱ 5sResultSoftened vegetable base and ground cumin and ground coriander
20	1 tsp		Add the smoked paprika to the pan.⏱ 5sResultSoftened vegetable base and ground cumin mixture
21	0.5 tsp		Add the cayenne pepper to the pan.⏱ 5sResultSoftened vegetable base and ground cumin mixture
22	1 tsp		Crumble the dried oregano into the pan.⏱ 5sResultSoftened vegetable base and ground cumin mixture
23	—		Stir all the spices into the vegetables and cook for 1 minute until they smell fragrant.⏱ 1 minResultSpiced vegetable base
24	2 tbsp		Spoon the tomato purée into the pan.⏱ 5sResultSpiced vegetable base and tomato purée
25	—		Stir the tomato purée through and cook it out for 1–2 minutes until it darkens slightly.⏱ 1 min 30sResultToasted spiced base
26	Thinly sliced braising steakstep 1		Tip the chopped braising steak into the pan and stir it into the base.⏱ 10sResultThinly sliced braising steak and toasted spiced base
27	—		Turn the heat to high and stir the beef constantly for about 5 minutes until every piece has lost its raw colour.⏱ 5 minResultSeared beef and spiced base
28	400 g		Pour in the plum tomatoes, crushing them roughly with the spoon as they go in.⏱ 10sResultSeared beef and spiced base and plum tomatoes
29	300 ml		Pour the beef stock into the pan.⏱ 10sResultSeared beef and plum tomato mixture
30	1 tsp		Add the salt to the pan.⏱ 5sResultSeared beef and plum tomato mixture
31	1 pinch		Add a pinch of ground black pepper to the pan.⏱ 5sResultSeared beef and plum tomato mixture
32	—		Stir everything together well, scraping the bottom of the pan to lift any stuck spices.⏱ 20sResultAssembled chilli
33	—		Place the lid firmly on the saucepan.⏱ 10s
34	—		Transfer the covered saucepan to the oven.⏱ 10sResultAssembled chilli
35	—	160°C	Leave the chilli to braise undisturbed for 1 hour 30 minutes until the beef is completely tender.⏱ 1 hr 30 minResultSlow-braised chilli
36	—		Lift the saucepan out of the oven using oven gloves and set it on the hob.⏱ 15sResultSlow-braised chilli
37	—		Lift the lid off the saucepan and set it aside.⏱ 5s
38	400 g		Drain the tinned kidney beans and tip them into the chilli.⏱ 10sResultSlow-braised chilli and tinned kidney beans
39	20 g		Break the dark chocolate into small pieces and drop them into the pan.⏱ 10sResultSlow-braised chilli and tinned kidney beans and dark chocolate
40	—		Stir the chilli over a medium heat for 10 minutes until the chocolate has melted in, the beans are warmed through, and the sauce has thickened to a rich, glossy coating consistency.⏱ 10 minResultChilli con carne
Total Time			2 hr 18 min

Serving

Ladle the chilli generously into 4 warmed bowls and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	599kcal
	43g
	36g
	12g
	27g
	12g
	6g
	1,079mg

Ingredients0/18

Tools0/10

Recipe

Chilli con Carne

Braising steak and kidney beans simmered with cumin, coriander and dark chocolate for depth. Serves 4.

What you’ll doYou will prep and soften the aromatics, toast the spices, sear the beef, then braise it covered in the oven for 90 minutes until tender. After removing from heat, you will stir in drained kidney beans and dark chocolate, then simmer until the sauce thickens and coats the meat glossily.

Serves4

Total2 hr 18 min

LevelMedium

Ingredients

Braising steak700 g
Red onion2 piece
Garlic4 clove
Red pepper2 piece
Red chilli2 piece
Extra-virgin olive oil3 tbsp
Ground cumin2 tsp
Ground coriander1 tsp
Smoked paprika1 tsp
Cayenne pepper0.5 tsp
Dried oregano1 tsp
Tomato purée2 tbsp
Plum tomatoes400 g
Beef stock300 ml
Salt1 tsp
Ground black pepper1 pinch
Tinned kidney beans400 g
Dark chocolate20 g

Tools

SpoonPan lidOvenLarge heavy based saucepanChef's knifeWooden spoonBowlLadleOven gloveChopping boardSoup bowl

Method

Cut the braising steak into roughly 1 cm chunks, discarding any large pieces of sinew.

Result · Thinly sliced braising steak · used in step 26

2 minChopping board, Chefs knifeBraising steak · 700 g

Peel the red onions and halve them through the root.

30sChopping board, Chefs knifeRed onion · 2 piece

Finely chop the peeled red onion halves.

Result · Finely chopped red onion · used in step 12

1 minChopping board, Chefs knifePeeled red onion · step 2

Crush each garlic clove flat with the side of the knife and peel away the skin.

30sChopping board, Chefs knifeGarlic · 4 clove

Mince the peeled garlic cloves as finely as you can.

Result · Minced garlic · used in step 14

40sChopping board, Chefs knifePeeled garlic cloves · step 4

Halve the red peppers lengthways and pull out the core and seeds.

20sChopping board, Chefs knifeRed pepper · 2 piece

Dice the halved red peppers into roughly 1 cm pieces.

Result · Diced red pepper · used in step 15

1 minChopping board, Chefs knifeHalved red peppers · step 6

Finely chop the red chillies, including the seeds if you want more heat.

Result · Finely chopped red chilli · used in step 16

40sChopping board, Chefs knifeRed chilli · 2 piece

Set the oven to 160 °C and allow it to come fully up to temperature.

160°C15 minOven

Pour the olive oil into a large heavy-based saucepan.

5sLarge heavy based saucepanExtra-virgin olive oil · 3 tbsp

Set the pan over a medium-high heat and warm the oil until it shimmers.

1 minLarge heavy based saucepan

Tip the finely chopped red onion into the hot oil.

10sLarge heavy based saucepanFinely chopped red onion · step 3

Stir the onion over a medium heat for about 8 minutes until it is completely soft and translucent.

8 minLarge heavy based saucepan, Wooden spoon

Add the minced garlic to the softened onion.

10sLarge heavy based saucepanMinced garlic · step 5

Add the diced red pepper to the pan.

10sLarge heavy based saucepanDiced red pepper · step 7

Add the finely chopped red chilli to the pan.

10sLarge heavy based saucepanFinely chopped red chilli · step 8

Stir everything together and cook over a medium heat for 5 minutes until the pepper has softened.

5 minLarge heavy based saucepan, Wooden spoon

Scatter the ground cumin into the pan.

5sLarge heavy based saucepanGround cumin · 2 tsp

Add the ground coriander to the pan.

5sLarge heavy based saucepanGround coriander · 1 tsp

Add the smoked paprika to the pan.

5sLarge heavy based saucepanSmoked paprika · 1 tsp

Add the cayenne pepper to the pan.

5sLarge heavy based saucepanCayenne pepper · 0.5 tsp

Crumble the dried oregano into the pan.

5sLarge heavy based saucepanDried oregano · 1 tsp

Stir all the spices into the vegetables and cook for 1 minute until they smell fragrant.

1 minLarge heavy based saucepan, Wooden spoon

Spoon the tomato purée into the pan.

5sLarge heavy based saucepanTomato purée · 2 tbsp

Stir the tomato purée through and cook it out for 1–2 minutes until it darkens slightly.

1 min 30sLarge heavy based saucepan, Wooden spoon

Tip the chopped braising steak into the pan and stir it into the base.

10sLarge heavy based saucepanThinly sliced braising steak · step 1

Turn the heat to high and stir the beef constantly for about 5 minutes until every piece has lost its raw colour.

5 minLarge heavy based saucepan, Wooden spoon

Pour in the plum tomatoes, crushing them roughly with the spoon as they go in.

10sLarge heavy based saucepan, SpoonPlum tomatoes · 400 g

Pour the beef stock into the pan.

10sLarge heavy based saucepanBeef stock · 300 ml

Add the salt to the pan.

5sLarge heavy based saucepanSalt · 1 tsp

Add a pinch of ground black pepper to the pan.

5sLarge heavy based saucepanGround black pepper · 1 pinch

Stir everything together well, scraping the bottom of the pan to lift any stuck spices.

20sLarge heavy based saucepan, Wooden spoon

Place the lid firmly on the saucepan.

10sLarge heavy based saucepan, Pan lid

Transfer the covered saucepan to the oven.

10sLarge heavy based saucepan, Oven, Oven glove

Leave the chilli to braise undisturbed for 1 hour 30 minutes until the beef is completely tender.

160°C1 hr 30 minLarge heavy based saucepan, Oven

Lift the saucepan out of the oven using oven gloves and set it on the hob.

15sLarge heavy based saucepan, Oven, Oven glove

Lift the lid off the saucepan and set it aside.

5sLarge heavy based saucepan, Pan lid

Drain the tinned kidney beans and tip them into the chilli.

10sLarge heavy based saucepanTinned kidney beans · 400 g

Break the dark chocolate into small pieces and drop them into the pan.

10sLarge heavy based saucepanDark chocolate · 20 g

Stir the chilli over a medium heat for 10 minutes until the chocolate has melted in, the beans are warmed through, and the sauce has thickened to a rich, glossy coating consistency.

10 minLarge heavy based saucepan, Wooden spoon

Ladle the chilli generously into 4 warmed bowls and serve straight away.

Result · Chilli con Carne

30sSoup bowl, LadleChilli con carne · step 40

Printed 7 October 2026