I love this recipe! If you’re a fan of chilli con carne you must give this a try. The slow cooking of the chilli with the spices and cocoa powder gives it a deep, rich flavour and the tender, diced beef makes it really special.
This meal is like a great big hug!
This is a great dinner to make when you have friends for over. Although the overall cooking time is long, very little of it is actual hands on time.
I serve this with some roughly chopped coriander, rice and some chunky bread on the side.
- 2 onions
- olive oil for frying
- 700g diced beef
- 2 tbls flour
- 2tsp paprika
- 2tsp cumin
- 2tsp cocoa powder
- 1tsp sugar
- 1tsp dried oregano
- 2tsp chilli powder
- 1tsp cinnamon
- 1 beef stock cube
- 2 cloves garlic (finely sliced
- 3 red chilli (de-seeded and finely sliced)
- 50ml cold water
- 2 x 400g tins kidney beans
- 2 x 500g tubs of passata
- Finely slice the onions. Put them in a large frying pan with a little olive oil and fry on a low heat for 5 minutes, moving them around the pan occasionally.
- Cut each of the diced beef chunks into thirds. This is a little time consuming but well worth it to get the beef tender in a shorter amount of time.
- Heat the oven to 160C or Gas 3
- In a small bowl mix together; the flour, paprika, cumin, cocoa powder, sugar, dried oregano, chilli powder, crumbled beef stock cube and cinnamon.
- Add the diced beef, spiced flour, finely sliced chilli and garlic to the onions and stir until the beef is thoroughly coated in the flour. Fry for 5 minutes, stirring regularly until the beef is browned and sealed.
- Add both boxes of passata and 100ml of cold water to the pan and stir well, mixing in any spices that might be stuck to the bottom.
- Pour the contents of the pan into an oven proof casserole dish and put in the middle of the oven, uncovered. Cook for 1.5 hours.
- Remove the chilli from the oven and add the drained and rinsed kidney beans. Stir well before returning to the oven with tin foil over the casserole dish for a further 1.5 hours.
- Take the chilli out of the oven, leave to rest for a few minutes before serving.