Delia Smith’s Chili Con Carne is made with beef brisket, onions, red peppers, garlic, kidney beans, chopped tomatoes, and a touch of dark chocolate. This hearty chili recipe creates a delicious and warming dinner that takes about 8 hours and 20 minutes to prepare and can serve up to 6 people.
Delia Smith Chili Con Carne Ingredients
- 1 onion, sliced
- 1 red pepper, deseeded and thickly sliced
- Small bunch fresh coriander (cilantro), stalks finely chopped
- 1 tbsp sunflower oil
- 500g / 1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces
- Salt and freshly ground black pepper
- 2 fat garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp hot chilli powder
- 1 tsp dried oregano
- 2 tbsp tomato purée (tomato paste)
- 400g / 14oz can chopped tomatoes
- 300ml / ½ pint hot beef stock (1¼ cups)
- 2 x 400g / 14oz cans red kidney beans in water, rinsed and drained
- 1 cube good quality dark chocolate, minimum 70% cocoa solids
How To Make Delia Smith Chili Con Carne
- Prepare the Vegetables: Place the onion, red pepper, and coriander stalks into a slow cooker.
- Brown the Beef: Heat the sunflower oil in a large non-stick frying pan. Season the beef with salt and freshly ground black pepper, then fry in two batches until golden brown. Transfer the browned beef to the slow cooker.
- Cook the Spices: Add the crushed garlic, ground cumin, ground coriander, hot chili powder, and dried oregano to the pan juices. Fry for one minute until fragrant.
- Make the Sauce: Stir in the tomato purée (tomato paste), chopped tomatoes, and hot beef stock. Bring the mixture to a boil.
- Slow Cook: Pour the hot sauce over the beef in the slow cooker. Cover with a lid and cook on low for seven hours.
- Add the Beans: Stir in the rinsed and drained kidney beans, then cook the chili for one more hour until the meat is very tender.
- Finish with Chocolate: Pop the cube of dark chocolate into the chili. Let it melt, then stir. Season the chili to your taste.
- Serve: Scatter with the chopped coriander leaves and serve with rice or cornbread.
Recipe Tips
- Pick Good Beef: Use beef brisket with a little fat. Trim off extra fat before cooking to keep the chili from being too greasy.
- Brown the Meat Properly: Brown the beef in small batches. This step gives the chili a richer flavor that you can’t get by just cooking the meat in the sauce.
- Cook the Spices: After browning the meat, cook the spices in the pan. This helps bring out their full flavor and makes the chili taste better.
- Add the Chocolate: Don’t skip the dark chocolate at the end. It balances the spices and adds a richer taste to the chili.
- Cook Slowly: Let the chili cook on low for seven hours to make the beef tender and the flavors blend well. After adding the beans, cook for one more hour so they soak up the flavors without getting too soft.
What Serve With Chili Con Carne?
This hearty chili con carne pairs well with rice, cornbread, nachos, or tortilla chips. It can also be served alongside a green salad, steamed vegetables, or a baked potato for a delicious and filling dinner.
How To Store Leftovers Chili Con Carne?
- Refrigerate: Let the leftover chili con carne cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: place the chili con carne in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the fridge overnight.
How To Reheat Leftovers Chili Con Carne?
- In The Oven: Preheat the oven to 160°C (325°F). Place the chili con carne in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until warmed.
- In The Microwave: Place the chili con carne in a microwave-safe dish. Cover and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Put the chili con carne in a pot and heat on low for 10-15 minutes, stirring occasionally, until warmed through.
Delia Smith Chili Con Carne Nutrition Facts
Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 900mg
- Potassium: 700mg
- Total Carbohydrate: 25g
- Dietary Fiber: 8g
- Sugars: 6g
- Protein: 22g
Try More Delia Smith Recipes:
- Delia Smith Chocolate Torte
- Delia Smith Cheese Scones
- Delia Smith Leek And Potato Soup
- Delia Smith Salmon And Asparagus Quiche
Delia Smith Chili Con Carne
Description
Delia Smith’s Chili Con Carne is made with beef brisket, onions, red peppers, garlic, kidney beans, chopped tomatoes, and a touch of dark chocolate. This hearty chili recipe creates a delicious and warming dinner that takes about 8 hours and 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Vegetables: Place the onion, red pepper, and coriander stalks into a slow cooker.
- Brown the Beef: Heat the sunflower oil in a large non-stick frying pan. Season the beef with salt and freshly ground black pepper, then fry in two batches until golden brown. Transfer the browned beef to the slow cooker.
- Cook the Spices: Add the crushed garlic, ground cumin, ground coriander, hot chili powder, and dried oregano to the pan juices. Fry for one minute until fragrant.
- Make the Sauce: Stir in the tomato purée (tomato paste), chopped tomatoes, and hot beef stock. Bring the mixture to a boil.
- Slow Cook: Pour the hot sauce over the beef in the slow cooker. Cover with a lid and cook on low for seven hours.
- Add the Beans: Stir in the rinsed and drained kidney beans, then cook the chili for one more hour until the meat is very tender.
- Finish with Chocolate: Pop the cube of dark chocolate into the chili. Let it melt, then stir. Season the chili to your taste.
- Serve: Scatter with the chopped coriander leaves and serve with rice or cornbread.
Notes
- Pick Good Beef: Use beef brisket with a little fat. Trim off extra fat before cooking to keep the chili from being too greasy.
- Brown the Meat Properly: Brown the beef in small batches. This step gives the chili a richer flavor that you can’t get by just cooking the meat in the sauce.
- Cook the Spices: After browning the meat, cook the spices in the pan. This helps bring out their full flavor and makes the chili taste better.
- Add the Chocolate: Don’t skip the dark chocolate at the end. It balances the spices and adds a richer taste to the chili.
- Cook Slowly: Let the chili cook on low for seven hours to make the beef tender and the flavors blend well. After adding the beans, cook for one more hour so they soak up the flavors without getting too soft.
Delia Smith Chili Con Carne