Dutch oven or large, heavy-based saucepan with lid
Ingredients
For the chilli paste*
2Ancho chilliesdried
2Pasilla chilliesdried
1Chipotle chillidried
1Arbol chillidried
For the chilli con carne
1.2kgbeefsuch as chuck, brisket, or other slow-cooking cut, cut into ½-1 inch chunks
600gbeef mince
1large oniondiced
6clovesgarliccrushed
1tspcinnamon
2tspground coriander
2tspdried oregano
1tbspsmoked paprika
1tbspground cumin
3tbsptomato puree
100mllagerideally something Mexican, such as Modelo or Corona
1litre beef stock
Sea salt
Lard or neutral oilsuch as vegetable oil or rapeseed oil
Fresh coriander(optional) to garnish
Instructions
Start by making the chilli paste. Remove the stems and seeds from the dried chillies and tear into small pieces. Add the chillies to a small pan and dry roast on the hob, over medium-low heat, for 3-5 minutes until fragrant but not smoking.
Add just enough water to cover the chillies, bring to the boil, then cover the pan and turn off the heat. Steep for at least 10 minutes, then transfer the rehydrated chillies and water to a blender and pulse until smooth. This may yield more chilli paste than you’ll need for this recipe, but it can be reserved in a tightly sealed jar, the fridge, for a few weeks.
While the chillies are steeping, add some lard or a splash of oil to a Dutch oven or large, heavy-based pan and heat until shimmering. Add the beef chunks in batches to avoid overcrowding the pan and brown all over. This should take around 3-5 minutes per batch.
Once browned, remove the beef with a slotted spoon and set aside while you brown the next batch, followed by the minced beef, using a spoon or spatula to break it up as it cooks. Once browned, set aside.
In the same pan, add the chopped onion and cook over a medium heat until soft and lightly coloured. Add the garlic, quickly followed by the cinnamon, ground coriander, dried oregano, smoked paprika, ground cumin, and a generous pinch of salt. Cook for one minute, stirring often, then add the tomato puree and continue to stir. Cook for another minute or two, but avoid burning the garlic.
Add the lager to the pan to deglaze and stir occasionally. Increase the heat and cook until the beer has reduced by around two-thirds. Return the meat to the pan alongside 200-350ml of the chilli paste, dependent on taste, remembering you can add more at a later stage, if need be.
Stir to combine, then add the beef stock to the pan and bring to the boil. Partially cover the pan, reduce the heat and simmer until the beef is tender and the liquid has thickened – between 2-3 hours. Stir occasionally, and taste for seasoning during the final hour. Add more salt or chilli powder if necessary.
Once cooked, serve with either rice, fries, jacket potatoes or nachos and optionally garnish with chopped coriander and other accompaniments such as sour cream, cheese, salsa, and guacamole.
Notes
*Alternatively use shop-bought chilli paste, or experiment with chillies of your choice.
Keyword Beef, Chili, Chili Con Carne, Chilli, Chilli Con Carne, One Pan Recipes