The only chilli con carne recipe you'll ever need, made with our finest Grass Fed, Dry Aged beef mince and signature spice blend.
The Ultimate Crowd Pleasing Comfort Food
Chilli con carne is the ideal dish to cook low and slow, allowing the meat to become juicy and tender as well as soak up all of those amazing flavours.
You can forget store-bought packets of spice mix which often mean less value and - more importantly - less flavour. Instead, make your own spice blend from scratch with our fool proof recipe.
The secret to our best ever chilli con carne is chipotle paste - made with smoked and dried chilli's for a deep, rich and authentic Mexican flavour.
If you can get hold of one, you can also throw in a whole dried chilli with your beef stock to unlock a new level of flavour.
Thomas Joseph Butchery Grass Fed Dry Aged Mince
Using the best quality beef mince is key to making an authentic chilli con carne. That's why we always use our amazing Grass Fed, Dry Aged beef mince.
Mince is a versatile and inexpensive cut of meat with heaps of potential, but choosing Grass Fed and Dry Aged means that it also has the best possible texture and flavour.
Our beef mince is around 10% fat. Together with the dry ageing process which ensures the mince contains no residual water, this makes for a superbly flavoursome mince taken from the finest cuts of the beast.
Pair with some store cupboard staples and our signature spice blend for a spicy, rich and smokey chilli con carne that you won't forget in a hurry. Here's the recipe.
CHIPOTLE CHILLI CON CARNE WITH GRASS FED BEEF MINCE
Chilli Con Carne
- 500g Grass Fed, Dry Aged beef mince
- 2 white onions, finely diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 2 red chillis, sliced into thin rounds
- 300ml good quality beef stock
- 400g red kidney beans, drained
- 400g chopped tomatoes
- 1 tablespoon chipotle paste
- 1 teaspoon hot chilli powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried chilli flakes
- Himalayan salt & cracked black pepper
- Rice / Cauliflower rice
- Sour Cream
- Grated cheese
- Heat a large skillet or hob friendly slow cooker pot to a medium heat and add a knob of grass fed butter, then add your beef mince once that's melted
- Season your mince with salt and pepper and stir occasionally, the meat will break down into smaller chunks as it cooks - no need to use a spoon for this
- Once your mince is evenly brown and caramelised, transfer to a bowl
- Add your garlic, onion, pepper and red chillis to the same pan with the meat juices, sautéeing for 6-8 minutes
- Next add your spices and cook for a further 2 minutes until fragrant, then add the chipotle paste, kidney beans and chopped tomatoes
- Stir and allow to simmer for another 6-8 minutes and then add the beef stock, stirring until everything is combined
- Reduce the heat to low (or transfer to your slow cooker, choosing the low setting) and allow to simmer for 4-6 hours - the sauce should thicken and the mince will be nice and tender
- Serve with a portion of rice, a dollop of sour cream and handful of grated cheese - then dig in