Smoky Ghost Chilli Con Carne

Name: Smoky Ghost Chilli Con Carne
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500g beef mince; 1 tbsp vegetable oil; 1 onion, diced; 3 garlic cloves, chopped; 1 red pepper, diced; 1 x 400g tin chopped tomatoes; 1 x 400g tin kidney beans, drained; 2 tbsp tomato purée; 2 tsp smoked paprika; Ghost chilli, a tiny amount to taste; 300ml beef stock; 20g dark chocolate; Salt and black pepper

A rich, smoky beef chilli with kidney beans, peppers, smoked paprika and dark chocolate, finished with carefully measured ghost chilli for a serious but adjustable heat.

90 mins total for first methodServes 4On the Hob

Ingredients ↓Method ↓

Ingredients

500g beef mince
1 tbsp vegetable oil
1 onion, diced
3 garlic cloves, chopped
1 red pepper, diced
1 x 400g tin chopped tomatoes
1 x 400g tin kidney beans, drained
2 tbsp tomato purée
2 tsp smoked paprika
Ghost chilli, a tiny amount to taste
300ml beef stock
20g dark chocolate
Salt and black pepper

Method

15 mins prep75 mins cook90 mins total

Heat the oil in a large saucepan. Add the onion and pepper and cook until softened, then stir in the garlic.
Add the beef mince and cook until browned, breaking it up as it cooks.
Stir in the tomato purée, smoked paprika and ghost chilli. Add the tomatoes, kidney beans and stock.
Bring to a simmer, cover loosely and cook for 60–75 minutes until thick and rich.
Stir in the dark chocolate, season carefully and simmer for 5 minutes before serving.

Notes

Ghost chilli is extremely hot; start with a tiny amount and use gloves when handling it.

About this recipe

This is a deep, smoky beef chilli with a measured hit of ghost chilli heat. Smoked paprika, tomato purée and beef stock build a rich base, while kidney beans add substance and dark chocolate rounds out the savoury flavour.

Cook it gently until the sauce is thick enough to coat the mince and the peppers are tender. The heat can vary sharply between ghost chillies, so add a tiny amount first and adjust only after the chilli has simmered. Serve with rice, tortilla chips or warm bread. It keeps well and tastes even better after resting.

Mexican Recipes Spicy