Chilli Con Carne Recipe - Marco Pierre White
Chilli Con Carne Recipe - Marco Pierre White is a medium Tex-Mex recipe that serves 6. 350 calories per serving. Recipe by Awesome Food on YouTube.
Prep: 10 min | Cook: 1 hr 28 min | Total: 1 hr 53 min
Cost: $21.97 total, $3.66 per serving
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
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
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
Add Spices
Stir in cayenne pepper, ground cumin and paprika. Cook for about 2 minutes to toast the spices.
Time: PT2M
Temperature: Medium-high
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
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
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
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
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
Dietary info: Gluten-Free, High-Protein
Allergens: Beef, Dairy (dark chocolate may contain trace milk)
Ingredient Substitutions
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Lean Minced Beef: Ground turkey, Ground pork
- Instead of Cayenne Pepper: Chili powder, Paprika
- Instead of Ground Cumin: Ground coriander, Cumin seeds (toasted and ground)
- Instead of Paprika: Smoked paprika, Ancho chili powder
- Instead of Tomato Sauce: Passata, Canned crushed tomatoes
- Instead of Beef Stock Pot: Vegetable stock cube, Homemade beef broth
- Instead of Kidney Beans: Black beans, Pinto beans
- Instead of Fresh Chilies: Jalapeño, Serrano pepper
- Instead of Dark Chocolate: Cocoa nibs, Unsweetened chocolate
- Instead of Fresh Coriander: Flat‑leaf parsley
Equipment Needed
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Measuring Cup
- Chef's Knife
- Cutting Board
- Can Opener
- Colander
- Ladle (optional)
- Serving Bowls (optional)
Critical Steps — Do Not Skip
- Sear the minced beef until all water evaporates for proper browning.
- Simmer the chili gently for a full hour to develop depth of flavor.
- Add dark chocolate at the very end to enrich the sauce without losing aroma.
- Heat the pre‑cooked kidney beans only briefly to avoid mushiness.
Chef Tips from the Video
- Use a mix of sweet and smoked paprika for a more complex flavor.
- A splash of red wine added after searing the meat adds depth.
- For a vegetarian version, replace beef with textured vegetable protein and use vegetable stock.
Troubleshooting
The chili is too watery.
Uncover the pot and simmer for an additional 10‑15 minutes to reduce the liquid.
The meat is clumped together and not browned.
Ensure the pan is hot before adding the beef and break up the mince continuously until the released water evaporates.
The flavor is flat.
Add a pinch more salt, a dash of extra cumin or a small splash of Worcestershire sauce, and let it simmer a few more minutes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not store at room temperature; cool quickly before refrigerating.
Make-Ahead Tips
- Prepare the tomato sauce base in advance and freeze in batches.
- The chili can be made a day ahead; refrigerate and gently reheat on low heat.
- Portion the chili before freezing for quick microwave meals.
Frequently Asked Questions
What is the cultural significance and history of Chili Con Carne in Tex-Mex cuisine?
Chili Con Carne originated in the border regions of Texas and northern Mexico, where cattle ranchers combined beef, beans and native chilies into a nourishing stew. Over time it became a staple of Tex-Mex comfort food, symbolizing the blend of American and Mexican culinary traditions.
What traditional regional variations of Chili Con Carne exist within Tex-Mex cuisine?
In Texas, the classic version often includes kidney beans and a tomato base, while some Mexican border towns omit beans entirely, focusing on meat and chilies. Variations may also use different chilies such as ancho, pasilla or chipotle, and some add masa for thickness.
How is Chili Con Carne traditionally served in Tex-Mex culture?
It is commonly ladled over steamed rice, alongside cornbread, or with baked potatoes. Toppings like sour cream, shredded cheddar, chopped onions and fresh cilantro are added at the table for extra flavor and texture.
On what occasions or celebrations is Chili Con Carne traditionally enjoyed in Tex-Mex culture?
Chili Con Carne is a popular dish for casual gatherings, game‑day parties, and family weekend meals. It is also served at community cook‑offs and festivals celebrating regional Tex‑Mex heritage.
What authentic traditional ingredients are essential for Chili Con Carne versus acceptable substitutes?
Authentic ingredients include lean minced beef, kidney beans, dried chilies or fresh hot peppers, and a tomato‑based sauce seasoned with cumin, paprika and cayenne. Substitutes can be ground turkey for the meat, black beans for kidney beans, or vegetable stock in place of beef stock.
What other Tex-Mex dishes pair well with Chili Con Carne?
Serve it alongside Mexican rice, warm corn tortillas, guacamole, or a simple side of grilled corn. A fresh green salad with lime dressing also balances the richness of the chili.
What are the most common mistakes to avoid when making Chili Con Carne at home?
Common errors include overcrowding the pan, which prevents the beef from browning, adding beans too early which can make them mushy, and not simmering long enough for flavors to meld. Also, adding chocolate too early can cause it to lose its aromatic qualities.
Why does this Chili Con Carne recipe use dark chocolate at the end instead of cocoa powder?
Dark chocolate melts slowly and adds a subtle richness and glossy texture that cocoa powder cannot provide. Adding it at the end preserves its flavor and prevents bitterness that can develop with prolonged heat.
Can I make Chili Con Carne ahead of time and how should I store it?
Yes, the chili improves after resting. Cool it quickly, store in airtight containers, and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on low heat, adding a splash of water if needed.
What does the YouTube channel Awesome Food specialize in?
The YouTube channel Awesome Food focuses on quick, family‑friendly recipes that emphasize bold flavors and practical cooking shortcuts, often featuring classic comfort dishes with a modern twist.
Last updated: August 14, 2026
