Chilli Con Carne

You’ll need a big pot to cook this big batch. Feeds 15.

  • 2.5kg Chuck shavings or cubes
  • 10 medium onions, chopped
  • 15 garlic cloves, peeled and finely chopped
  • 5 tsp hot chilli powder
  • 10 tsp ground cumin
  • 10 tsp ground coriander
  • 10 tbsp plain flour
  • 300ml red wine or extra stock
  • 500ml beef stock, made with 1 beef stock cube
  • 4 x 400g can of chopped tomatoes
  • 4 x 400g can of red kidney beans, drained and rinsed
  • 10 tbsp tomato purée
  • 5 tsp caster sugar
  • 5 tsp dried oregano
  • 5 bay leaf
  • flaked sea salt
  • freshly ground black pepper

In batches, brown the meat in a pan.

In the large pot, sweat the onions. Add garlic. Cook until golden. Add the meat and stir in the onion and garlic.

Add chilli, cumin, coriander. Cook for a few minutes. Add the flour. Cook some more.

Add the wine and the stock, stir in and bring to a simmer. Add the tomatoes, puree, sugar, oregano, bay leaf. Bring to a simmer.

Put pot in bottom of Aga overnight.

Add Kidney beans.

Season with salt and pepper.

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