Chilli Con Carne Archives

The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in.

Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level.

I’ve gone hard on the spice by using hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you.

After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years!

How To Make Slow Cooked Beef Chilli Tacos

Tips & Notes To Know

Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them.

Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe.

No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn.

Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap.

Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch.

Slow cooked beef chilli tacos

Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours

Ingredients

1 tbsp vegetable oil
400g beef chuck, cut into chunks
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp dried ancho chilli flakes
1 large red onion, sliced thinly
2 garlic cloves, crushed
1 red pepper, deseeded and sliced thinly
1 orange pepper, deseeded and sliced thinly
2 tsp dried oregano
1/2 tsp celery salt
3 tbsp tomato purée
2 tbsp hot chipotle chilli paste
300ml beef stock
1 x 400g can peeled tomatoes
25g dark chocolate, broken into chunks
1 x 400g can red kidney beans in chilli sauce

To serve
2 spring onions, trimmed and finely sliced
Small bunch of fresh coriander, finely chopped
1/2 red chilli, finely sliced
12 corn tacos
1 lime, cut into wedges

Instructions

Step 1
Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot.

Step 2
Toast the dried spices in a dry frying pan until fragrant; about 1 minute.

Step 3
Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate.

Step 4
Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes.

Step 5
Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What’s The Difference Between Plum And Canned Chopped Tomatoes?

Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour.

It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce.

What Is Chipotle Chilli Paste?

Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices.

It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas.

Elevate your chilli con carne with a double dose of pork. Whether you like it mild or with a fiery kick, this recipe is fully customisable and endlessly versatile.

When my friends ask me what my signature dish is, this chilli con carne immediately springs to mine. Made with pork mince, chorizo and taco mixed beans, it’s the ultimate one-pot wonder that gets better with time.

To appeal to the masses, there is no brute chilli heat or heavy duty chillis in the base. Instead, the chorizo and paprika act as the keynote spices and add a gorgeous smokiness without the overwhelming heat.

To keep the cost under £1.50 per portion, I’ve used pork mince instead of beef mince and added a tin of spicy taco mixed beans which is one of the best ‘cheat’ ingredients you can buy.

It’s the perfect recipe for batch cooking and since all the prep is done at the start, you can let it tick away for a couple of hours while you get on with your day.

How To Make Pork And Chorizo Chilli Con Carne

Chef Catling’s recipe notes
Serving suggestions
Recipe: Pork and chorizo chilli con carne
Frequently asked questions

Tips & Notes To Know

Brown the meat properly: Don’t just ‘grey’ the mince – brown it in batches so it catches slightly and caramelises. This adds depth and umami.
Tone down the spice: If the chilli con carne is too hot, mellow the sauce with a dollop of yoghurt or sour cream when serving.
Got leftover pulled pork? Use that instead of pork mince – just add it in after step 3 and follow the rest of the recipe.

Pork and chorizo chilli con carne

Serves: 4 Prep time: 5 mins Cook time: 2 hours, 10 mins 2 hours, 10 mins

Ingredients

1 tbsp vegetable oil
500g pork mince (5% fat)
50g chorizo, diced
1 large red onion, finely chopped
2 small carrots, peeled and finely diced
3 large garlic cloves, crushed
1 tbsp tomato purée (double concentrate)
1 tbsp chipotle chilli paste, optional
1 tsp cocoa powder
Large bunch of fresh coriander, leaves and stalks separated and finely chopped
1 green pepper, deseeded and cut into small chunks
1 red pepper, deseeded and cut into small chunks
1 tsp ground allspice
1 tsp ground cumin
1 tsp smoked paprika
1/2 tbsp cayenne pepper
500ml tomato passata
200ml beef stock
1 dried bay leaf
1 small cinnamon stick
1 tsp granulated sugar
1 tbsp balsamic vinegar
1/2 tbsp dried oregano
1 x 395g can spiced taco mixed beans

To serve
1 lime, cut into wedges
50g Greek yoghurt (0% fat)
1 red chilli, finely sliced

Instructions

Step 1
Heat half the vegetable oil in large non-stick frying pan over medium-high heat. Add the pork mince and chorizo to the pan, breaking it up with a spoon as you go (do this in batches if needed to avoid steaming the meat). Brown the mince for at least 5 minutes until there are no more pink bits visible and the chorizo is starting to sizzle. Remove with a slotted spoon and transfer to a plate.

Step 2
Add the remaining oil to the same pan and stir in the onion and carrots. Sauté gently for 10-15 minutes until softened and the onions are starting to colour.

Step 3
Add the garlic, tomato purée, chipotle chilli paste (if using), cocoa powder, coriander stalks, peppers and all the dried spices and stir-fry for 2 minutes more. Pour in the tomato passata and beef stock. Add the bay leaf, cinnamon stick, sugar and balsamic vinegar and stir well.

Step 4
Put the mince and chorizo back in the pan and bring to boil. Turn the heat down, cover and simmer for 90 minutes, stirring occasionally.

Step 5
Add the taco mixed beans and oregano to the chilli con carne and cook uncovered for another 15 minutes or until the sauce is nicely reduced. Season to taste and discard the bay leaf and cinnamon stick.

Step 6
Transfer the pork and chorizo chilli con carne to a serving bowl and garnish with lime wedges. Top with a dollop of Greek yoghurt and a scattering of coriander leaves and sliced red chilli, if desired, before serving.

Did You Make This Recipe?

Tag me on Instagram at @Chef_Catling.

Serving Suggestions

With rice, couscous or bulgur wheat.
Loaded over nachos – add cheese, grill, and enjoy.
Spooned into a jacket potato.
Tucked into taco shells or wrapped up in a burrito with salad.
With a side order of sour cream, avocado and salsa – a triple whammy of flavour bombs!
Served over cauliflower rice or in lettuce cups as a low-carb option.

Frequently Asked Questions

What Percentage Of Pork Mince Should You Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince.