Name: John's chilli con carne
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: British
Ingredients: 80ml olive oil; 2 large onions roughly chopped; 2 large dried ancho chillies (buy from Waitrose or ocado.com); 3 dried cascabel chillies (buy from Waitrose or ocado.com); 2 tsp smoked paprika; 2 tsp dried thyme; 3 celery sticks finely chopped; 1 beef stock cube; 1.5kg beef shin, boneless and cut into large chunks; 1 tbsp plain flour; 3 carrots trimmed, left whole; 50ml maple syrup; 1can chopped tomatoes; 500ml bottle dark beer; 500ml fresh beef stock; fresh coriander sprigs, to serve

Home
Recipes
John's chilli con carne

John's chilli con carne

John Torode

Save recipe

Serves 6 - 8

More effort

Prep: 30 mins

Cook: 4 hrs and 30 mins - 5 hrs

A star rating of 4.2 out of 5.16 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tomato mole

A star rating of 2 out of 5.1 rating

John’s great guacamole

A star rating of 4.7 out of 5.34 ratings

Chorizo & bacon bean stew. This is a premium piece of content available to subscribed users.

A star rating of 4.8 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

80ml olive oil
2 large onions

roughly chopped
2 large dried ancho chillies

(buy from Waitrose or ocado.com)
3 dried cascabel chillies

(buy from Waitrose or ocado.com)
2 tsp smoked paprika
2 tsp dried thyme
3 celery sticks

finely chopped
1 beef stock cube
1.5kg beef

shin, boneless and cut into large chunks
1 tbsp plain flour
3 carrots

trimmed, left whole
50ml maple syrup
1can chopped tomatoes
500ml bottle dark beer
500ml fresh beef stock
fresh coriander

sprigs, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (8)

kcal449
fat22g
saturates6g
carbs17g
sugars13g
fibre4g
protein38g
salt1.3g

Method

step 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
step 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.
step 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.
step 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

Recipe from Good Food magazine, May 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now