3 Chilli Con Carne Recipes Compared. Which is best?

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Onion (roughly chopped, then minced with knife blade)
• 2 cloves Garlic (minced)
• 500 grams Beef Mince (80% lean)
• 1 tablespoon Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• ½ teaspoon Ground Cinnamon
• 400 grams Canned Chopped Tomatoes (1 standard can)
• 2 tablespoons Tomato Puree
• 1 piece Beef Stock Cube (crumbled)
• 400 grams Kidney Beans (drained and rinsed, 1 can)
• 200 ml Water
• 30 grams Dark Chocolate (70% cocoa or higher, broken into small pieces)
• 1 large Sweet Potato (peeled and cut into thick slices)
• 300 grams Butternut Squash (peeled and cut into thick slices)
• 2 tablespoons Unsalted Butter (softened)
• to taste Salt
• to taste Black Pepper
• optional to serve Sour Cream (for topping)

Instructions

1. Prep the aromatics

   Roughly chop the onion and garlic, then run the knife blade over them in the skillet to create a quick puree.

   Time: PT5M

2. Sauté onion and garlic

   Add olive oil to the skillet over medium heat, then add the onion‑garlic mixture. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Toast the spices

   Sprinkle chili powder, paprika, cumin, oregano, and cinnamon over the softened aromatics. Stir continuously for 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Brown the beef mince

   Add the beef mince to the skillet, breaking it up with a wooden spoon. Cook until the meat loses its pink colour and develops a deep brown crust, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

5. Add tomatoes, puree, stock and beans

   Stir in the canned chopped tomatoes, tomato puree, crumbled beef stock cube, drained kidney beans, and water. Mix well.

   Time: PT1M

6. Simmer the chili

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens.

   Time: PT15M

   Temperature: low simmer

7. Finish with dark chocolate

   Stir the broken dark chocolate pieces into the hot chili until fully melted, about 1 minute.

   Time: PT1M

8. Prepare the sweet‑potato mash

   While the chili simmers, peel and cut sweet potato and butternut squash into thick slices. Place in a pot of salted boiling water and cook until fork‑tender, about 8 minutes.

   Time: PT8M

   Temperature: boiling

9. Mash the vegetables

   Drain the vegetables, return to the pot, add butter, salt and pepper, then mash with the hand‑blender masher attachment until smooth.

   Time: PT3M

10. Plate and serve

    Spoon a generous portion of chili onto plates, top with a dollop of sour cream if using, and serve alongside a mound of sweet‑potato mash.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Beef Mince: ground turkey, ground pork
• Instead of Chili Powder: cayenne pepper (½ tsp)
• Instead of Paprika: smoked paprika (½ tsp)
• Instead of Ground Cumin: cumin seeds (½ tsp, toasted)
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Ground Cinnamon: ground nutmeg (¼ tsp)
• Instead of Canned Chopped Tomatoes: fresh diced tomatoes (400 g)
• Instead of Tomato Puree: tomato paste (1 tsp)
• Instead of Beef Stock Cube: vegetable stock cube
• Instead of Kidney Beans: black beans, cannellini beans
• Instead of Dark Chocolate: cocoa nibs (15 g)
• Instead of Sweet Potato: butternut squash only
• Instead of Butternut Squash: pumpkin
• Instead of Unsalted Butter: olive oil (2 tbsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Large Skillet or Frying Pan
• Medium Saucepan
• Pot for Boiling Vegetables
• Hand Blender with Masher Attachment
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Creating a fine onion‑garlic puree so it cooks quickly
• Toasting the dry spices just until fragrant
• Browning the beef mince for deep flavour
• Adding dark chocolate at the very end to avoid bitterness

Chef Tips from the Video

• Use a high‑quality 70% dark chocolate for a subtle bitterness that balances the heat.
• Toast whole spices (if you have them) before grinding for extra aroma.
• For a smoky note, add a pinch of smoked paprika or a few drops of liquid smoke.

Troubleshooting

Storage

Refrigerator: Store chili in an airtight container for up to 4 days; mash can be kept separately for 3 days.

Freezer: Chili freezes well for up to 3 months; reheat gently and add a splash of water if needed.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili flavour improves after a few hours; make it a day ahead and reheat gently.
• Mash can be prepared up to 2 hours ahead; keep covered and warm in a low oven.

Frequently Asked Questions