© J Sainsbury plc 2020
Best-ever chilli con carne
A family favourite made amazing with steak, kidney beans and a chilli kick, this recipe is also ideal if you're having friends over or making extra portions for later. Oh, and did we mention it has chocolate in it, too?
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Ready in 2 hours 20 minutes
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Cooking time 2 hours 10 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 2 tbsp sunflower oil
- 700 g braising steak, cut into chunks
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 3 tsp cumin seeds, lightly crushed
- 2 tsp coriander seeds, lightly crushed
- 0.5 - 1 tsp chilli flakes
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 300 ml beef stock (made with ½ a stock cube)
- 50 g dark chocolate (70% cocoa), broken into pieces
- 1 x 400g tin kidney beans, drained and rinsed
- 1 bunch coriander, rinsed and roughly chopped
To serve:
- 200 g cool tortilla chips
- 1 x 142g pot reduced fat soured cream
- 2 medium avocados, peeled, stoned and sliced
- 150 g cherry tomatoes, halved
- 1 lime, cut into wedges
Method
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1
Heat half the oil in a large, heavy-based pan and fry the braising steak in batches over a medium-high heat until well browned. You will need to do this in batches. Remove with a slotted spoon and set aside.
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2
Add the onion to the pan and cook for 5 minutes. Add the garlic, cumin, coriander seeds and chilli and cook for 3 minutes. Add the tomatoes, purée, stock and chocolate. Return the beef to the pan and stir just until mixed into the rest of the ingredients.
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3
Bring to the boil, cover and simmer over a very low heat for 2 hours, adding the beans for the last 10 minutes. Season and stir in the coriander.
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4
Serve spooned over the tortillas with the sour cream, avocado, tomatoes and lime wedges on the side.
