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Source: Perfect chilli con carne

Chilli Con Carne

Course Main Dish
Cuisine American
Servings 8 people


  • beef dripping
  • 1 kg beef mince
  • 2 onions thinly sliced
  • 5 cloves garlic minced
  • 500 ml coffee freshly brewed
  • 2 chipotle chillies
  • 2 ancho chillies
  • 1 tsp cumin seeds toasted
  • 1 tbsp Mexican oregano
  • 1 tbsp dark brown sugar
  • 2 tsp chilli powder
  • 2 green birds’ eye chillies
  • 400 g kidney beans cooked


  1. Heat the fat in a large, heavy-bottomed pan on a high heat, then brown the mince in batches, stirring regularly: don't crowd the pan, or it will steam rather than brown. Add the onions and stir fry briefly, until slightly browned.
  2. Turn the heat down and add the garlic. Stir and cook until the onion has completely softened, then add the coffee and a generous pinch of salt and simmer, covered, for 2 hours.
  3. Meanwhile, cut the stalks off the dried chillies and take out the seeds. Grind together in a pestle and mortar with rock salt and the roasted cumin seeds. Stir in the oregano and chilli powder.
  4. Add the spices to the pan along with the sugar fresh chillies and simmer, partially covered, for another half hour, adding a little water if it seems dry, or you prefer a saucier chilli. 10 minutes before the end of cooking, add the beans, taste, and adjust the seasoning and spicing if necessary. If possible, leave overnight and reheat to serve.

Recipe Notes

A 200g can of La Morena chipotle chillies in adobe sauce can replace the chillies and chilli powder in the recipe if desired.

Categories: Dinner

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