CHILLI CON CARNE

Looking for a hearty, comforting dish with a kick? Chilli con carne is the answer — especially when paired with Blanco Niño tortilla chips! This recipe, inspired by Neven Maguire, has become an absolute comfort food staple in our house. Thank you Nevin. We love bringing the pot straight to the table and letting everyone help themselves.

I made a few tweaks, swapping out the pork mince and adding grated cacao from Nibbed. The result? A rich, flavorful chili that’s makes you want more!
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Ingredients

• 2 tbsp oil/ghee
• 2 onions, finely chopped
• 650g minced beef approx
• 2 tins chopped tomatoes
• 3 garlic cloves, crushed
• 1 tsp brown sugar
• 1 tbsp paprika
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 600ml beef stock
• 1 tin of red kidney beans
• sea salt
• freshly ground pepper
• 1 heaped tbsp grated cacao (I used the Nibbed Cacao block)

Method

1. Heat the oil in a large, heavy-based pan set over a medium heat, then add the onions and fry very gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.
2. Add the minced beef and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour, stirring occasionally. Stir in the kidney beans and cook for another twenty minutes, until the meat is meltingly tender. Season to taste.
3. Add the grated caco and stir well .
4. Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve.

​Geraldine Fitzpatrick