Mexican Chilli Con Carne (with cannellini beans)

👩🏻‍🍳 Why make this recipe

When it comes to easy weeknight recipes, chilli con carne has to be in the running. Its so quick to prepare and most of the ingredients are store cupboard or fridge basics. Once prepared, Mexican chilli con carne always benefits from a long, slow cook, either in the oven or slow cooker. The longer you leave it the thicker and more flavoursome the chilli. The kidney beans have been swapped for cannellini beans and the chilli is made extra rich and fragrant by the addition of cocoa powder and smoked paprika.

🥘 Ingredients

To make Mexican chilli con carne at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Cannellini beans: cannellini beans have a soft texture and a light colour. But these can be replaced with the usual kidney bean if you prefer.

Bell pepper and celery: The bell pepper and celery are used in this recipe to add extra flavour and a more chunky texture, but again if you prefer you can leave these out.

Cocoa powder and Worcestershire sauce: To make this dish extra special I use Cocoa powder and Worcestershire sauce as my 'secret chilli ingredients'. Both add a rich flavour to the sauce which cuts through the sweet tomatoes and smokey spices. However, both of these are optional and if you prefer you can just leave them out.

🔪 Step by step instructions

1. Pre heat oven to 160°C/320°F. Add ½ tablespoon olive oil, 1 finely chopped onion, minced garlic cloves and 2 roughly chopped celery sticks to a large pan and stir fry. Then add the mince meat to the pan and roughly break up with a wooden spoon. 
2. As the meat starts to cook add 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon hot chilli powder and 1 finely chopped red chilli pepper.
3. Next add 2 tins of chopped tomatoes, 200g sliced baby tomatoes, 2 tablespoon tomato puree and 1 beef stock cube dissolved in a small amount of boiling water. Stir well then bring to a simmer.
4. Add the chopped red bell pepper, 1 tablespoon cocoa powder, 2 tablespoon Worcestershire sauce and 1 tin of cannellini beans. Mix together well and then cover with a lid or tin foil.
5. Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
6. Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.

💭 Expert tips

• Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
• Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
• If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

❓ Frequently asked questions

🌯 Other Mexican recipes

• Beef brisket buritto
• Chicken tinga burritos
• Mango avocado salad
• Healthy chicken wraps
• Fajita chicken salad

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