Since this slow-cook chilli con carne is going to be an evergreen post, I wanted to write … the best recipe on the Internet forever! But, I want you to appreciate the newness of it all every time you click on this link. Bookmark this because you might end up preparing it more times than you should. The beef you’ll get from The Well Hung Butcher is top quality so don’t fret on where to get your beef from. And as usual, I recommend you down it with a glass of rich wine like the Menage-a-Trois red wine, available at Dion Wines and Spirits East Africa.
- 2 tsp of Baraka Israel Olive oil
- 1 onion, finely chopped
- 2 medium-sized carrots, finely chopped
- 2 cloves of garlic, minced
- ½ tsp chilli (Optional)
- 500g Well Hung Butcher Beef Dice
- 1 large glass Menage a Trois red wine
- 450g tinned tomatoes
- A dash of Worcestershire sauce
- 700ml Shamba Culture beef broth
- 450g tin kidney beans drained and rinsed
- 2 squares 90% Absolute Congo Chocolate
- 100g Brown’s Goat’s feta
- 1 packet of tacos
- Heat the olive oil in a large saucepan. When hot, add the onions and carrots and cook until soft – about 5 –10 mins.
- Add the garlic and stir through for a few mins, and then add the beef dice. Cook for a few mins until the dice is brown but not overcooked. Add the wine and cook off for a few mins before adding the tinned tomatoes, Worcestershire sauce and beef broth.
- Place a lid on the saucepan of chilli con carne, turning the heat down to the lowest heat possible. Leave the meat gently simmering for 2 – 3 hours until it is soft and breaking down. You can also use forks at this stage to pull the meat apart.
- Add in the kidney beans, and stir through. At the last minute, add in the chocolate and stir through.
- Serve with tacos, guacamole and broken up feta. Add extra chilli to taste.