Best-ever chilli

Best-ever chilli

Make the comforting classic chilli con carne the very best it can be with this killer recipe

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 3 hrs

Freezable

Method

  1. Heat 2 tbsp olive oil in a large, deep frying pan or wide casserole dish, add the onions and cook until soft but not coloured. Add the garlic and chillies and cook for a minute. Spoon the mix from pan and onto a plate.
  2. Heat another tbsp of oil in the pan and brown the beef in batches then scoop out. Add the diced chorizo and quickly brown on all sides. Return the beef and the onion mixture to the pan then add the tomato purée and the spices. Cook for 1 minute then add the stock, vinegar, sugar and tomatoes. Season, stir well and bring to the boil. Reduce the heat to a very gentle simmer, cover with a tight-fitting lid and continue to cook on the hob over a low heat for about 11/2 hours, or until the beef is tender. Add the drained kidney beans and continue to cook for another 30 minutes. Then add the chopped chocolate and stir until melted and smooth.
  3. Make the potatoes while the chilli is simmering. Heat the oven to 200C/fan 180C/ gas 6. Scrub the potatoes, rub with a little salt and bake for about 1 hour until tender. Remove and cool slightly. Cut the potatoes in half, and, using a teaspoon, scoop out most of the fluffy potato leaving at least 5mm of potato still clinging to the skin (save for another recipe).
  4. Rub the potatoes all over with a little olive oil, season and return to the oven on a baking tray for about 15-20 minutes or until golden and crisp. Serve the chilli with crisp potato skins, guacamole, tomato salsa and soured cream.

PER SERVING

735 kcalories, protein 60.8g, carbohydrate 47.4g, fat 34.9 g, saturated fat 12.4g, fibre 7g, salt 2.23 g

Recipe from olive magazine, October 2011.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo pshopper

    30 September 2011

    pshopper commented on this recipe

    This recipe looks yummy. I will try it very soon.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mikeyw2000

    03 October 2011

    mikeyw2000 rated and commented on this recipe

    5 stars

    Amazing!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo KimB

    04 October 2011

    KimB rated and commented on this recipe

    2 stars

    I was looking forward to trying this recipe as the ingredients were different to normal. However it turned out to be too sweet even though I added a little less chocolate that suggested. The chocolate had an obvious taste and the addition of chorizo wasn't quite right either. I'm afraid it got the thumbs down in my family so will be sticking in future to Jamies recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo DeeDee

    06 October 2011

    DeeDee commented on this recipe

    I like spicy stuffs. Reading comment from KimB, I will take out chorizo and chocolate from recipe, and try it soon!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo marilynr

    07 October 2011

    marilynr commented on this recipe

    I live in California, and I find the British take on Mexican food interesting. Chocolate is in mole. Usually we don't sweeten chili or put cinnamon in it. It is usually served with tortillas, not potatoes. I had not considered putting chorizo in chili, but that would be a great addition. Other than those things, it looks like a terrific recipe. Interesting locallization of a foreign food.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo drpjcooper

    09 October 2011

    drpjcooper rated and commented on this recipe

    5 stars

    Amazing, loved it. I used lean steak mince instead of cubing some steaks myself, but apart from that stuck to the recipe - was sooooo good, lives up to the 'best-ever' title in my opinion (and my partner's). The chorizo worked really well and the chilli had a lovely smokey flavour and a good kick to it. Couldn't taste the chocolate either, it just gave the chilli extra depth and smoothness and worked really well. Massive thumbs up!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo maisy1

    05 November 2011

    maisy1 rated and commented on this recipe

    5 stars

    This is truly a fantastic chilli. I used beef shin and added some red wine in as well. Very low heat for 5hrs it is amazing. It is important that the cocoa content is high, this gives added richness, it shouldn't have any sweetness!. Great for freezing. Serve on a baton spread with butter, cover chilli in chedder then grill. loads of sour cream and black olives, all to be washed down with a refreshing mexican lager. MMMMMmmmmmmm. Stop reading now and go cook.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lynsey

    14 November 2011

    Lynsey rated and commented on this recipe

    4 stars

    I made this for a bonfire party and it went down well. Liked the addition of chorizo as it gave a smokiness to it. I like the sound of your serving suggestion maisy1, will have to give it a go next time I cook it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JAYNE

    08 December 2011

    JAYNE rated and commented on this recipe

    5 stars

    This is not like any other chilli I have ever tasted but neverthless it was outstanding.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Christine

    08 January 2012

    Christine rated and commented on this recipe

    5 stars

    Easy to prepape and delicious.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JJ

    29 January 2012

    JJ commented on this recipe

    Have done this for friends and family on 3 occasions now and been asked for the recipe each time. It is delicious! Rather than skins I make potato wedges so I am not left with the flesh to use up at another time. Highly recommended! Yum!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kev's Food

    17 April 2012

    Kev's Food rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo von

    03 July 2012

    von commented on this recipe

    very tasty, a real crowd pleaser! will definately make again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kev

    11 July 2012

    Kev rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Rebecca KB

    04 August 2012

    Rebecca KB rated and commented on this recipe

    5 stars

    Great receipe - I leave out the sugar as it doesn't need it at all and make it 2 days ahead of using it as it tastes much better. The chocolate (I use a good quality / Green & Blacks) makes all the difference and even my 3 small children will eat it with the addition of a large dollop of sour cream to take away some of the heat.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cakeanyone?

    31 August 2012

    cakeanyone? rated and commented on this recipe

    3 stars

    I cooked this on low for 8 hours in the slow cooker and it was good but tasted very much like a hot casserole. I didn't have any chorizo so added hot paprika instead so maybe that's why it lacked that special something? Think I prefer chilli made with mince but this made a nice change.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo NissieNederland

    21 September 2012

    NissieNederland rated and commented on this recipe

    4 stars

    Great recipe for chilli. I've made it several times. Personally I leave out the chocolate - it's just one too many flavours and makes it a little sickly for my tastes.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jill

    30 September 2012

    Jill commented on this recipe

    I made this with minced beef and missed out quite a few of the ingredients ie sugar, vinegar, chillies and chocolate. It was delicious but I will use slightly less chilli powder next time as it was a bit on the hot side.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jill

    30 September 2012

    Jill commented on this recipe

    I made this with minced beef and missed out quite a few of the ingredients ie sugar, vinegar, chillies and chocolate. It was delicious but I will use slightly less chilli powder next time as it was a bit on the hot side.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jill

    30 September 2012

    Jill rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 3 hrs

Freezable

Ingredients

  • olive oil
  • 2 large onions , peeled and chopped
  • 2 fat garlic cloves , crushed
  • 2 red chillies , seeded and finely chopped
  • 1 green chilli , seeded and finely chopped
  • 1.2kg lean braising steaks , cubed
  • 175g chorizo , diced
  • 3 tbsp tomato purée
  • 1 tsp ground cumin
  • 2 tsp hot chilli powder
  • ½ tsp dried oregano
  • 1 cinnamon stick
  • 600ml beef stock
  • 2 tbsp malt vinegar
  • 2 tbsp dark brown sugar
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin red kidney beans or black beans, drained and rinsed
  • 50g 70% dark chocolate , chopped
  • soured cream , guacamole and salsa, to serve

POTATO SKINS

Print this recipe
Add to your binder

PER SERVING

735 kcalories, protein 60.8g, carbohydrate 47.4g, fat 34.9 g, saturated fat 12.4g, fibre 7g, salt 2.23 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close