© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

The name ‘chilli con carne’ literally translates as ‘chilli with meat’. The dish originally hails from the border region between Mexico and Texas. Traditional chilli con carne consists of meat, chilli, spices and sauce – the inclusion of beans, sweetcorn or peppers has historically been a matter of debate, but is now widely accepted and I believe anything that tastes good is allowed.
Full of layered complexity and depth, velvety texture and, a rich, full-bodied sauce with a gentle, warming kick, this delicious and satisfying chilli con carne makes a perfect meal that combines braised beef short ribs with classic chilli flavour for family or a causual night with friends. Adding a small spoonful of unsweetened cocoa powder or dark chocolate is a game-changing culinary secret for elevating chilli. It balances the acidity of tomatoes, adds earthiness and a subtle richness that beautifully complements the savory flavuors. Serve the stew as is, or with rice, flatbread or cornbread.

1. Set a meidum skillet over a low-medium heat. Add the ancho and chipotle chillies, the cumin and coriander seeds and toast for 1-2 minutes until fragrant. Tear off and discard the stalks from the dried chillies, then transfer everything to a blender. Add the cocoa powder, sugar and coffee, then pour in the hot beef stock. Cover and leave to sit for 5 minutes to help hydrate the chillies, then whizz at a high speed for a few minutes until completely smooth. Set aside.
2. Add 2 tablespoons of tallow into a large skillet over a high heat. Working in batches, season the beef ribs with salt and pepper, and cook until deeply browned all over, transferring the meat to a your slow cooker as you work. Turn the heat down to medium, then tip in the finely chopped onion, carrot, celery and green chillies. Add a pinch of salt, then cook for 8-10 minutes until softened and beginning to caramelise.
3. Add the tomato purée and paprika, cook for 1 minute, then add the balsamic vinegar and bourbon to the pan over the heat and scrape up any crispy burnt bits. Add bay leaves, cinnamon stick and chopped tomatoes, fill the tomato tin with water and add that too, then give everything a good stir. Pour in the whizzed beef stock, stir through to combine.
4. Pour everything over the beef ribs in the slow cooker. Cover and cook for 5 hours at low or 3 hours at high.
5. Remove the meat from the sauce and set aside on plate. Let cool slightly. Pour the sauce into a large saucepan. Add the kidney beans and mix well. Remove meat from bone and cut up into bite sized pieces and add to the pan. Stir together.
6. Cover and simmer for 30 minutes. Remove and lid and cook until the sauce has thickened to your desire and the meat is really tender. Top with a dollop of sour cream, scatter over some herbs. Enjoy!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

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