The chilli con carne on our dining menu has proved popular with guests. Usually served in the main dining room, it is also a dish of choice for easy alfresco dining. Here’s the recipe.

Ingredients for Chilli Con Carne

Serves 20-25 people.

  • 2 packs smoked bacon lardons
  • 3 large onions diced
  • 6 sticks celery diced
  • 2 medium packs minced beef
  • 6 cloves garlic crushed
  • 6 red peppers diced
  • 4 tins red kidney beans
  • 1 small pack mushrooms sliced
  • 2 tins chopped tomatoes
  • 2 tubes of tomato puree
  • 2 beef stock cubes
  • 8 large squares plain dark chocolate
  • Cup of red wine

Seasoning for Chilli Con Carne

  • 0.5 x teaspoon ground cloves
  • 1 x teaspoon dried crushed chillies
  • 2 x teaspoons ground black pepper
  • 2 x tablespoons dried oregano
  • 2 x tablespoons ground (sweet) paprika
  • Handful of fresh basil leaves chopped

Variations on Chilli Con Carne

For a vegan version leave out the minced beef and lardons and add quorn (or not), more mushrooms, peppers and celery, butternut squash, different kinds of beans and vegetarian stock cubes. Makes sure you use vegan chocolate. If you have guests turn up unexpectedly add another tin of red kidney beans and/or chopped tomatoes to make it go a little further.

How to cook Chilli Con Carne

Fry the bacon lardons with a olive oil to stop them sticking. Stir frequently. Dice all the vegetables as you go along. By the time your’re done dicing each one it will be time to add. When the lardons are starting to brown add the diced onions, then celery and garlic, then minced beef. Stir and break up the minced beef as it’s cooking. Cook and stir/break-up for about 10 minutes. Add diced peppers and mushrooms and stir. Add the seasoning and mix thoroughly. Add red kidney beans, tomatoes, tomato puree (all of both tubes), chocolate and stir. Leave to simmer (bubbling) on very low heat while the rice cooks for at least 15 minutes.

Slow Cooker Version

As above but after frying the lardons and minced beef put all in a slow cooker and cook for 8 hours.

  • Serve on bed of rice with garlic bread, sour cream and grated red cheddar on the side. Add guacamole for more colour.
Chilli Con Carne from our Dining Menu
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