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Dinner

Proper Beef Chilli con Carne

Deep, dark and properly beefy. Lean mince built up slowly with a smoky chilli paste, cumin and a square of dark chocolate that rounds off the tomatoes rather than sweetening them, with two beans for bulk and fresh chilli alongside the cayenne so the heat builds as you eat. Better the next day, and built for it.

Serves
4
Prep
15min
Cook
75min
Total
90min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol

Proper Beef Chilli con Carne

Per serving

Calories
547kcal
Protein
41.9g
Carbs
51.6g
Fat
19.3g
Fibre
14.1g

01

Ingredients

Measurements

For 4 servings · MetricUS

  • 500gbeef mince, 5% fatone pack
  • 1onion, finely diced
  • 3 clovesgarlic, crushed
  • 2dried ancho chilliesrehydrated, or 2 tbsp chilli powder
  • 1chipotle chilli in adobo, choppedor 1 tsp chipotle paste
  • 1fresh red chilli, finely choppedseeds in for more heat
  • 2 tspground cumin
  • 2 tspsmoked paprika
  • 1 tspdried oregano
  • ½ tspcayenne pepperadjust to taste
  • 2 x 400g tinschopped tomatoes
  • 100mlstrong brewed coffeeor 1 tsp instant coffee dissolved in hot water
  • 1 squaredark chocolate (70%+)
  • 400gkidney beansone tin, drained
  • 400gblack beansone tin, drained
  • 1 tbspolive oil
  • salt and black pepperto taste
  • 1 lbbeef mince, 5% fatone pack
  • 1onion, finely diced
  • 3 clovesgarlic, crushed
  • 2dried ancho chilliesrehydrated, or 2 tbsp chilli powder
  • 1chipotle chilli in adobo, choppedor 1 tsp chipotle paste
  • 1fresh red chilli, finely choppedseeds in for more heat
  • 2 tspground cumin
  • 2 tspsmoked paprika
  • 1 tspdried oregano
  • ½ tspcayenne pepperadjust to taste
  • 2 x 15 oz canscrushed tomatoes
  • 1/3 cupstrong brewed coffeeor 1 tsp instant coffee dissolved in hot water
  • 1 squaredark chocolate (70%+)
  • 15 ozkidney beansone can, drained
  • 15 ozblack beansone can, drained
  • 1 tbspolive oil
  • salt and black pepperto taste

02

Method

  1. Prep the chillies.

    If using dried ancho chillies, cover them in boiled water and let them soften for 15 minutes while you prep everything else.

    Drain, deseed and blend or chop to a rough paste.

  2. Brown the mince.

    Heat the oil in a large heavy pot or Dutch oven over high heat.

    Add the mince and brown it hard for 6 to 8 minutes, breaking it up as it colours.

    Don't rush this stage, the browning is where a lot of the flavour comes from.

  3. Build the base.

    Turn the heat down to medium, add the onion and cook for 5 minutes until soft.

    Add the garlic, ancho paste, chipotle and fresh red chilli, and cook for 2 minutes until fragrant.

    Stir in the cumin, smoked paprika, oregano and cayenne.

    Cook for 1 minute to toast the spices.

  4. Add the liquid.

    Add the chopped tomatoes, coffee and dark chocolate.

    Stir until the chocolate melts in fully.

  5. Simmer.

    Bring to a simmer, then reduce the heat to low.

    Cover and cook for 45 minutes, stirring occasionally, until the sauce has thickened and darkened.

  6. Add the beans.

    Stir in the kidney beans and black beans.

    Simmer uncovered for a further 15 to 20 minutes, until the chilli is thick enough to hold its shape on a spoon.

  7. Finish and serve.

    Season with salt and pepper to taste.

    Serve a quarter per person.

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