The real deal chilli con carne
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Jonathan Gregson
The real deal chilli con carne
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
475Kcal
Fat
31gr
Saturates
12gr
Carbs
13gr
Sugars
6gr
Fibre
5gr
Protein
35gr
Salt
0.9gr
David Lesniak & David Muniz
These New York chefs moved to London to open Outsider Tart, an all-American boutique bakery & cafe, where they produce delicious bakes and also host regular chilli nights.
See more of David Lesniak & David Muniz’s recipes
David Lesniak & David Muniz
These New York chefs moved to London to open Outsider Tart, an all-American boutique bakery & cafe, where they produce delicious bakes and also host regular chilli nights.
See more of David Lesniak & David Muniz’s recipes
Ingredients
- 3 tbsp olive oil
- 1.25kg good-quality beef mince
- 2 large onions, chopped
- 1 red or green pepper, deseeded and chopped
- 2 tbsp Mexican spice blend
- 1-2 tbsp hot paprika
- 1 tsp ground cumin
- 1 tsp crushed dried chilli flakes (optional)
- 1 tsp coarsely ground black pepper
- 250ml of your favourite beer
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 x 230g tub fresh tomato salsa
- 1 x 410g tin red kidney beans in water, drained and rinsed
- soured cream and chives or sliced spring onions, to serve
Step by step
Get ahead
Make up to 3 days ahead – it freezes well too
- Heat a little of the oil in a large pan. Brown the mince in batches, moving it to a bowl as you go; set aside. Heat the remaining oil in the pan, add the onions and pepper and cook, uncovered, until the onions are soft and translucent.
- Add the spices, the black pepper and a teaspoon of salt and cook for another minute or two, stirring.
-
Return the mince to the pan and add the beer, 300ml water, the tomatoes, tomato purée and salsa; bring to a boil.TipYou can make this in a slow cooker too, just leave out the added water and cook on low for 8-10 hours.
- Reduce the heat and simmer, covered, for about 2 hours, stirring now and then. Add a little more beer or water if it looks dry. Add the kidney beans for the final 15 minutes. Check the seasoning. Alternatively, you can also cook it in the oven – simply cover the chilli and pop it in the oven at 180°C, fan 160°C, gas 4 and follow the cooking times above.
- Serve with soured cream topped with chives or sliced spring onions.
Chef quote
We often make this chilli a day or two ahead to allow the flavours to develop. Serve with greens, soured cream and maybe some cornbread on the side.
