Gordon's chilli con carne

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Results 21-27

• Cheryl

  05 March 2012

  Cheryl rated and commented on this recipe

  

  Used 400g of meat but still wasn`t really enough. Overpowering taste of vinegar- and kidney beans were too hard as put in right at the end. Not impressed.

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• pmercier

  08 April 2012

  pmercier rated and commented on this recipe

  

  very easy and very good. using braising steak not mince made it different (and less like an apreas ski meal) and the cumin, smoked paprika and choc really made a difference. go easy on the choc though - mine was borderline sickly. will add less next time.

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• vanillaice

  13 May 2012

  vanillaice rated and commented on this recipe

  

  Really enjoyable. Made in the slow cooker and followed the earlier tip of adding chocolate and beans 1.5 hours before cooking time ends. Enjoyed by all and will definitely make again.

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• vanillaice

  14 May 2012

  vanillaice commented on this recipe

  I meant to say that I reduced the stock to 200ml as it was being cooked in the slow cooker. Agree with the earlier comment about quantity of meat. I used 500g and that was okay for 4.

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• Rachel

  08 October 2012

  Rachel rated and commented on this recipe

  

  Different from any other carne I've had before! I loved that there was dark chocolate in it. Will cut down on the chillis next time however.

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• Steve

  14 March 2013

  Steve rated and commented on this recipe

  

  Probably the best Chilli I've ever made. My son had a bowl when he came off shift, and said it was the best he had ever tasted. This works very well with John Torode's guacamole recipe, also excellent. and some flatbreads. Wonderful flavors, and easy to make.

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• Drew H

  31 March 2013

  Drew H rated and commented on this recipe

  

  Great Chilli this one, my only change was to use more beans to stretch it a bit plus some lime juice and my special chilli ingredient a big splash of bourbon right at the end, it seems to add another layer of flavour that i love. I always use whole chillies i find the flavour better and more controllable if is getting to hot yank a few out, i used 6 birds eye chillies for this recipe and it was mouth tingling but not uncomfortably hot.

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

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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 13g, fibre 3.9g, salt 1.15 g

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