Chilli Con Carne Recipe - Marco Pierre White

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 kilogram Lean Minced Beef (fine texture, 90% lean)
• 1 teaspoon Cayenne Pepper (adjust to desired heat)
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika (sweet or smoked, per preference)
• 500 milliliters Tomato Sauce (store‑bought or homemade passata + chopped tomatoes)
• 500 milliliters Water (tap water)
• 2 cubes Beef Stock Pot (rich flavor, dissolve in water)
• 2 cans Kidney Beans (drained and rinsed)
• 2 Fresh Chilies (thinly sliced, optional for extra heat)
• 30 grams Dark Chocolate (minimum 70% cocoa, finely chopped)
• 1 bunch Fresh Coriander (roughly chopped, divided for garnish)

Instructions

1. Prepare Ingredients

   Rinse the kidney beans in a colander, slice the fresh chilies, chop the coriander and break the dark chocolate into small pieces. Measure out all spices and stock cubes.

   Time: PT10M

2. Sear the Minced Beef

   Heat olive oil in a large skillet over medium‑high heat. Add the 1 kg of lean minced beef, breaking it up with a wooden spoon. Cook, stirring occasionally, until the released water evaporates and the meat begins to brown.

   Time: PT15M

   Temperature: Medium-high

3. Add Spices

   Stir in cayenne pepper, ground cumin and paprika. Cook for about 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium-high

4. Add Tomato Base and Stock

   Pour in the tomato sauce, add 500 ml of water and dissolve the two beef stock cubes. Stir well to combine.

   Time: PT3M

   Temperature: Medium-high

5. Simmer the Chili

   Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover with a lid and let it cook for 60 minutes, stirring occasionally to prevent sticking.

   Time: PT1H

   Temperature: Low simmer

6. Add Kidney Beans

   Stir the rinsed kidney beans into the simmering chili and cook for an additional 5 minutes until the beans are heated through.

   Time: PT5M

   Temperature: Low simmer

7. Finish with Chocolate, Chilies and Coriander

   Turn off the heat. Add the sliced fresh chilies, chopped coriander and the dark chocolate pieces. Stir until the chocolate melts and the flavors meld.

   Time: PT3M

8. Serve

   Ladle the chili into bowls. Garnish with extra coriander if desired and serve with baked potatoes, rice, sour cream or grated cheese.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g