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John's chilli con carne

John's chilli con carne

A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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

  • Freezable
Nutrition: per serving (8)


  • 80ml olive oil
  • 2 large onions , roughly chopped
  • 2 large dried ancho chillies (buy from Waitrose or
  • 3 dried cascabel chillies (buy from Waitrose or
  • 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


  • 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

Goes well with


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A star rating of 4.3 out of 5.7 ratings

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