Chilli Con Carne

Chili Cook-off 2This is a hearty recipe, bursting with flavour that will keep you warm and your energy up as the degrees enter single digits. Recipe compliments of Deadly Vibe journalist, Jacob Barton.

Serves 4.


• 500 grams beef mince

• 1 litre beef stock

• 2 large onions (chopped)

• 3 garlic cloves (finely chopped)

• 2 fresh tomatoes (chopped)

• 1 red capsicum (chopped)

• 1 long red chilli (remove seeds and finely chop)

• Button mushroom (chopped) – as many or as few as you’d like depending on your taste

• 2 tablespoons of tomato paste

• 1 teaspoon ground coriander seeds

• 1 teaspoon paprika

• 1 tablespoon cumin

• 1 teaspoon sugar

• 2 pieces dark chocolate

• Sour cream


1. Heat oil over a medium heat in a large saucepan and add mince and brown. Add onions, garlic, chilli, mushrooms, and capsicum and cook for a further 5-6 minutes.

2. Pour in beef stock and bring to the boil. Add tomatoes, tomato paste, coriander, paprika, cumin, sugar, and chocolate and give it a good stir.

3. Boil for 10 minutes stirring consistently. Turn down heat and let simmer. Simmer – stirring regularly – for at least an hour and let the stock reduce (you can allow it to simmer for as long as you want. I usually simmer for four hours as this allows the flavours to infuse).

4. Serve with rice, corn chips or by itself and add a dollop of sour cream.

NOTE: For an even more intense hit of flavour, put the chilli con carne in the fridge overnight and serve it for dinner the next day.

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