Gordon's chilli con carne

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• MrsI2b

  06 September 2009

  MrsI2b rated and commented on this recipe

  

  This is delicious! It was a real hit at the dinner table. A little time consuming so next time I'll make double and freeze half.

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• Frantic Flapjack

  04 October 2009

  Frantic Flapjack rated and commented on this recipe

  

  Scaled up the recipe and served this at a party. It was a real hit. Also made it the day before and added the beans to re-heat and then stirred the chocolate into the hot chilli.

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• jaynebabe

  25 January 2010

  jaynebabe rated this recipe

  

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• jaynebabe

  25 January 2010

  jaynebabe rated this recipe

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• Simon Kingdom

  18 March 2010

  Simon Kingdom rated this recipe

  

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• Mrs Kate James

  15 April 2010

  Mrs Kate James rated and commented on this recipe

  

  Absolutely delicious! So glad to see cubed beef instead of mince. Ran out of red wine vinegar halfway, so topped up with balsamico. It was just like the Tex-Mex chilli we enjoyed in Fort Worth, only better! Quite a lot better, in fact.

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• sarah d

  20 April 2010

  sarah d rated and commented on this recipe

  

  gorgeous recipe and a good variation to the standard chilli recipes! have made many times already and it always goes down really well :)

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• my_dunh

  13 May 2010

  my_dunh rated and commented on this recipe

  

  Really tasty - nice to have a chunky chilli that doesn't just taste like spicy bolognese!!! I only used 1 heaped tsp of cayenne and it was pretty spicy..... surely a whole tbsp is a typo?

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• DrMukti

  16 August 2010

  DrMukti rated and commented on this recipe

  

  This really wasn't for me. I doubled it up and really wish I hadn't as neither me nor my partner are very keen on eating it! I would suggest that doubling the chocolate up just makes it too rich... I wish I'd stuck to my gut instincts and not used it all!

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• granny joanne

  20 August 2010

  granny joanne commented on this recipe

  delicious, except for that tang of vinegar will be leaving that out next time.

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• granny joanne

  20 August 2010

  granny joanne rated this recipe

  

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• JodieT

  10 October 2010

  JodieT rated this recipe

  

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• cheryl

  03 November 2010

  cheryl commented on this recipe

  Made this recipe and cooked in slow cooker as had plenty of time in the morning and non later in the day. Added chocolate and beans 1 1/2 hours before end of cooking time. It was absolutely fabulous.

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• PieMan

  27 November 2010

  PieMan rated this recipe

  

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• marylouise

  06 January 2011

  marylouise rated and commented on this recipe

  

  Excellent recipe; a gourmet-take on the family classic. Definitely worth the time as it has a very intense flavor. It was rather hot but the creme-fraiche makes it possible to adjust the spice level. We'll definitely be making this one again!

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• jojokojo

  24 February 2011

  jojokojo commented on this recipe

  Too much chilli, unless u have guts of iron. Fab dish just 1 chilli if u like just a kick of heat. Really yummy though.

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• Phokaia

  03 November 2011

  Phokaia commented on this recipe

  Most important thing in cooking is the smell and taste. but on the table I like to see the art as well. When I open my front door first thing hits me smell of the food, second is preperation aon the plate as picture, third thing is taste of the food! So, you should always taste the food and start using ingredients from little as pinch! Stick vinegar and alcoholy vine out of the pots and fry pans. Where it has come from? It is a professional fashion that, every cook or thinks they are cook uses the same splash method. Be your own chef and start from the items you want to use from recepies first and carry on tasting and tasting. You will be there soon. Trust me, I can cook better then most of the celebrity chefs with my knowledge. You will see that in near future with my own recepies in different cooking sites. Enjoy folks Regards

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• pynner

  30 December 2011

  pynner commented on this recipe

  Made this in advance minus the beans and chocolate and froze it ready for a Boxing day family get together ( 15 of us so x 3 the ingredients) Defrosted it over night, reheated it and added the Beans and chocolate then. I used Beef skirt - only 1 red chilli and 1tsp cayenne as I wasn't sure how spicy the family would like it. When I tried it on the day I made it I could taste the vinegar so decided I would sort that out when I reheated it - but it wasn't necessary having left it over night to cool and then freezing it the vinegar taste disappeared! the family loved it and several of them asked for copies of the recipe .

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• pynner

  30 December 2011

  pynner rated and commented on this recipe

  

  

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• Emma

  22 February 2012

  Emma rated and commented on this recipe

  

  Absolutely gorgeous recipe! Would definately recommend, especially if entertaining friends or for a winter warming family meal. I didnt have any cayenne pepper in the house so missed this part out but it was still totally delicious. I didnt make the creme fraiceh element of the dish either, instead I used up some ripe avocados and made a quacomole on the side and served with white rice and a dollop of soured cream for a mexican feel.

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http://www.bbcgoodfood.com/recipes/11298/

Ingredients

• 1 tbsp flour
• 1 tsp smoked paprika
• 1 tbsp cayenne pepper , dry-fried to toast it
• 1 tsp cumin seeds
• 300g braising steak , diced (Gordon uses featherblade; ask your butcher)
• oil
• 2 medium red onions , chopped
• 3 garlic cloves , chopped
• 2 red chillies , chopped
• 1 green chilli , chopped
• 40ml red wine vinegar
• ½ bottle pinot noir red wine
• 1 tbsp tomato purée
• ½ x 400g tin chopped tomatoes
• 400ml beef stock
• 20g 70% chocolate
• 150g mixed cooked beans such as kidney, black and black-eyed beans

CORIANDER CREME FRAICHE

• 1 small tub crème fraîche
• large handful coriander leaves, chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 2 hrs

Ingredients

• 1 tbsp flour
• 1 tsp smoked paprika
• 1 tbsp cayenne pepper , dry-fried to toast it
• 1 tsp cumin seeds
• 300g braising steak , diced (Gordon uses featherblade; ask your butcher)
• oil
• 2 medium red onions , chopped
• 3 garlic cloves , chopped
• 2 red chillies , chopped
• 1 green chilli , chopped
• 40ml red wine vinegar
• ½ bottle pinot noir red wine
• 1 tbsp tomato purée
• ½ x 400g tin chopped tomatoes
• 400ml beef stock
• 20g 70% chocolate
• 150g mixed cooked beans such as kidney, black and black-eyed beans

CORIANDER CREME FRAICHE

• 1 small tub crème fraîche
• large handful coriander leaves, chopped

PER SERVING

474 kcalories, protein 25.2g, carbohydrate 25.3g, fat 27.6 g, saturated fat 13.0g, fibre 3.9g, salt 1.15 g

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