Recipe Submitted By:

Chilli Con Carne

Time Cooking: 2 hours, 15 minutes

This chilli is best the day after making which is ideal - it has a kick and lovely mellow aromatic flavours.


4 tablespoons olive oil
900g stewing steak
2 large onions, finely chopped
2 sticks celery, finely chopped
1 red pepper, deseeded and finely chopped
3 red chillies, deseeded and finely chopped
4 garlic cloves, crushed
2 bay leaves
1 tbsp cumin seeds, toasted and ground
1 tbsp dried oregano
1 tbsp smoked paprika
1/2 tbsp chilli powder
1/2 tbsp ground cinnamon
1 tbsp plain flour
2 x 400g cans tomatoes
1 tbsp honey
2 x 400g cans kidney beans, rinsed and drained


Heat 2 tbsp olive oil in a large casserole dish and brown the steak in batches, stirring and turning to colour it all over.

As each batch is completed, transfer the meat and juices to a bowl.

Heat the remaining oil in the casserole dish then add the onions, celery, pepper, chillies and crushed garlic.

Cook over a medium heat until soft (about 10 minutes).

Return the meat and juices to the casserole, add the bay leaves, cumin, oregano, paprika, chilli powder and ground cinnamon, then stir in the flour.

Stir well, then add the tomatoes, honey and 200ml water.

Cover and bake in the oven at 160C for about 2 hours or until the meat is tender.

Add the kidney beans and cook for a further 15 mins (you can let it simmer on the hob if you like).

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