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Paul Wilson's Chilli con Carne

Method

  • Heat a good splash of oil in a large heavy-bottomed pot and gently sauté the red onions, garlic, carrot and capsicums until fairly tender, stirring now and again.
  • Then add the spices with ground pepper. Mix well and briefly cook to toast, before adding the chipotles in adobo, tomatoes, stock, salt, pinto beans and oregano.
  • At the same time, heat a little fresh oil in a non-stick pan and brown the mince all over, mashing and stirring with a wooden spoon as you do so. Then add the mince to the sauce.
  • Add the sherry vinegar and sugar to the pan. Stir well and briefly cook to deglaze, continually stirring. Then add to the sauce and bring to the boil. Turn the heat down and simmer for about 1¼ hours until thick and fragrant.
  • When almost ready, combine the sour cream with the chillies, 2 tbsp chopped coriander and lime juice.
  • Spoon the chilli into individual flat soup bowls and top with a good dollop of the sour cream mixture and a sprinkling of coriander. Serve with heated tortillas alongside.

Ingredients

  • vegetable oil
  • 2 red onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 medium carrot, finely diced
  • 2 red capsicums, cored, seeded & finely diced
  • 1 heaped tspn ground cinnamon
  • 1 heaped tspn ground cumin
  • 1 heaped tspn smoked paprika
  • sea salt & freshly ground pepper
  • 1 x 200 gm chipotles in adobo
  • 2 x 400 gm cans diced tomatoes
  • 1 litre veal, beef or chicken stock
  • 400 gm canned pinto or red kidney beans, rinsed well
  • 1 bunch fresh oregano, chopped
  • 600 gm minced chuck steak
  • 50 ml sherry (or good quality red wine) vinegar
  • 1 heaped tspn sugar
  • ½ cup sour cream
  • 1-2 small red chillies, seeded & finely chopped
  • 4 heaped tbsp chopped fresh coriander
  • juice of ½ lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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