John's chilli con carne

John's chilli con carne

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(6 ratings)

Prep: 30 mins Cook: 4 hrs, 30 mins - 5 hrs

More effort

Serves 6 - 8

A warm, comforting chilli is the ultimate family meal. This dish is great for all seasons and has a mix of sweet (cascabel) and smoky (ancho) chillis to give it depth

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal449
  • fat22g
  • saturates6g
  • carbs17g
  • sugars13g
  • fibre4g
  • protein38g
  • salt1.3g
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  • 80ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large onions, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large dried ancho chillies (buy from Waitrose or



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 dried cascabel chillies (buy from Waitrose or



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 tsp smoked paprika
  • 2 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 celery sticks, finely chopped
  • 1 beef stock cube
  • 1½kg beef shin, boneless and cut into large chunks



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 1 tbsp plain flour
  • 3 carrots, trimmed, left whole



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 can chopped tomatoes
  • 500ml bottle dark beer
  • 500ml fresh beef stock
  • fresh coriander sprigs, to serve


  1. Heat oven to 160C/140C fan/ gas 3. Heat a large cast-iron pot or saucepan over a high flame, pour in the oil, then drop in the onions, chillies, paprika and thyme. Cook for 5 mins until the onions soften. Add the celery, give it a stir and crumble in the stock cube. Stir again and cook for another 5 mins

  2. Add the beef, stir well, then colour for a few mins to coat the meat with the spices. Add the flour and coat everything with a more few stirs, then add the remaining ingredients, along with 1 tsp salt.

  3. Let it come to the boil, then put a lid on, place in the oven, reduce the temperature to 140C/120C fan/ gas 1 and cook for 4 1 /2 hrs.

  4. Take the pot out of the oven and remove the carrots, chop them into small chunks, then put them back in. I like plenty of sauce, but you may want to remove some if you don’t want it too saucy – be sure to keep it, it’s great on toast when cold. Remember to remove the chillies before you serve. Finally, scatter with coriander, if you like

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Comments, questions and tips

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3rd Feb, 2019
Really disappointed with this. Ingredients sounded promising but the beer makes it taste like a casserole. Thumbs down.
Ms Florence
22nd Apr, 2018
This is AMAZING and a firm family favourite - can’t believe it hasn’t got more ratings.
30th Aug, 2016
A nice hearty stew, but I wouldn't call it a chilli con carne!
Deb S
7th Aug, 2016
In the magazine there were also recipes for 'The Beans' and 'Tomato Mole' side dishes (also in the recipe picture above). Could you provide links to those on the site too please?
goodfoodteam's picture
26th Aug, 2016
Hi Deb, thank you for your request. We have now added the links to the 'Goes well with' section on the right side of the page. Enjoy!
Tara T
19th May, 2016
In the magazine, it says to look at the bottom right for a tip regarding both types of chillies however I can't see the tip....please can you tell me what the tip is as I want to try this recipe.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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