Smoky chipotle chilli con carne recipe

Spicy chilli con carne has always been one of my favourite dinners, and this recipe is a fail safe way to cheer me up and fill me up. I’ve been working on the recipe for a while, changing the ingredients and quantities from the version mum has always cooked, which was pretty good to start with, to reach the ultimate chilli con carne flavour: rich, dark, spicy. I’m finally happy with the recipe, and as Chris says this is the best chilli he’s ever tasted, I thought it was about time I shared the recipe with you!

As the name suggests, chillies feature heavily in this recipe, and it definitely comes with a 3 chilli spice rating! I’ve used 2 different types of chilli in this chilli con carne, as each one adds a different depth of flavour to the recipe, and of course both add heat too! The dried chipotle is smoky and fruity, while the jalapenos are tangy and fresh. If you prefer a little less heat, try using half of the dried chilli, plus ½ tsp smoked paprika to add flavour, and only one tsp of chopped jalapenos. Serve it with a bit of sour cream, as this will help soften the heat as well.

This recipe works equally well for beef mince, Quorn mince or mixed beans. Just substitute the beef mince for the equivalent amount of Quorn, or an additional tin of beans, and change the beef stock pot for a vegetable one.

Smoky chipotle chilli con carne recipe 🌶️🌶️🌶️
Serves 4, cooking time 1 hour

Ingredients:
1 cal spray oil
500g lean beef mince
1 stick of celery, finely chopped
2 tbsp (when chopped) jarred jalapenos, roughly chopped
1 dried chipotle chilli, soaked in just enough boiling water to cover it, for 20mins, and finely chopped
1 clove garlic, finely chopped
Cinnamon stick
Bay leaf
2 red or yellow peppers, cut into 1cm pieces
4 tbsp tomato puree
1 tsp sweet paprika
1 tsp ground cumin
Rich beef stock pot
400g tin of chopped tomatoes
1 tin of black beans, drained and rinsed
2 squares dark chocolate
Salt & pepper

Method
Heat a non-stick casserole pan over a high heat, cover the surface with the 1 cal spray oil (5-6 sprays).
Fry the beef mince, breaking it up thoroughly into small pieces, until it’s an even light brown.
Remove from the heat. Scoop out the mince with a slotted spoon and set to once side.
Pour away any excess fat or water in the pan (if you’re pouring it down the sink, follow it with boiling water to help prevent your sink from blocking!).
Put the pan back over a medium heat, and add the celery, garlic, chopped chillies, bay leaf and cinnamon stick. Fry for a few minutes, until the celery is softened. If they start to dry out, add a couple of sprays of oil.
Add the peppers, and fry for another couple of minutes.
Add the tomato puree and spices and mix in well, then add the tinned tomatoes, beef stock pot and fried mince, and mix well to break up and dissolve the stock pot.
Rinse the tomato tin around with a splash of boiled water and pour this in too.
Add the black beans and chocolate, and give it a final mix, then put a lid on and bring to the boil, before turning it down low to simmer for an hour.
After about half an hour, take out the cinnamon stick, then replace the lid until its finished cooking. Check it occasionally to make sure it hasn’t dried up.
Taste it, and season with salt and pepper, then serve with boiled rice, cheese, sour cream, tortillas, more jalapenos…whatever your heart desires!