Chilli con carne with popped kidney beans Recipe

This Chilli con carne with popped kidney beans is a rich and smoky recipe, which is made with minced beef and minced pork. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes.

Chilli con carne with popped kidney beans Recipe Ingredients

• 2 dried red chillies, such as chipotle
• 2 red onions
• 4 cloves of garlic
• 1 bunch of fresh coriander (30g)
• 3 fresh red chillies
• Olive oil
• 2 carrots
• 1½ tablespoons sweet smoked paprika
• 1 stick of cinnamon
• 1 tablespoon cumin seeds
• 500g higher-welfare minced pork
• 500g higher-welfare minced beef
• 4 x 400g tins quality plum tomatoes
• 3 mixed-colour peppers
• 2 x 400g tins of kidney beans

How To Make Chilli con carne with popped kidney beans

1. Rehydrate the Chillies: Place the dried chillies in a small bowl, cover them with boiling water, and leave them to rehydrate and soften.
2. Sauté the Aromatics: Peel and finely chop the onions and garlic. Pick the coriander leaves and set them aside, then finely chop the stalks. Deseed and finely slice the fresh chillies. Drizzle 1 tablespoon of olive oil into a large pan over a medium heat, add the onions, garlic, coriander stalks, and most of the fresh chilli. Cook for 10 minutes until the onion is soft.
3. Add Spices and Brown Mince: Peel and finely chop the carrots and add them to the pan with the paprika, cinnamon stick, and half of the cumin seeds. Fry for another 5 minutes. Drain and finely chop the rehydrated chillies, then stir them into the pan. Add both the pork and beef mince, breaking it up with a wooden spoon, and cook for about 5 minutes until browned.
4. Simmer the Chilli: Add the reserved chilli soaking water and the tins of plum tomatoes, breaking the tomatoes up with a spoon. Season with sea salt and black pepper, bring to a boil, then reduce to a simmer. Let it cook gently for 1 to 2 hours, or until thickened and rich.
5. Char the Peppers: While the chilli simmers, carefully char the whole peppers over a gas flame or under a hot grill until blackened all over. Place them in a bowl, cover, and let them steam for 5-10 minutes. Peel off the blackened skin, remove the seeds, slice the flesh into strips, and stir them into the chilli.
6. Make the Popped Kidney Beans: With about 5 minutes of cooking time left for the chilli, toast the remaining cumin seeds in a large non-stick frying pan over a medium heat for 2 minutes. Add a good drizzle of olive oil. Drain the kidney beans well and add them to the pan. Fry, tossing regularly, until they become crisp and start to pop. Season to taste with salt.
7. Finish and Serve: Remove the cinnamon stick from the chilli and adjust the seasoning. Serve the chilli in bowls, scattered with the popped kidney beans, the reserved fresh chilli, and the coriander leaves.

Recipe Tips

• What are “popped” kidney beans? This is a unique technique where the beans are pan-fried in hot oil until their skins split and they become crispy on the outside while remaining creamy inside, providing a fantastic textural contrast to the chilli.
• Can I make this in a slow cooker? Yes, this chilli is perfect for a slow cooker. Follow the steps for sautéing the aromatics and browning the mince on the stovetop first. Then, transfer everything (except the kidney beans and fresh coriander leaves) to your slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
• Why char the peppers? Charring the peppers before adding them to the chilli removes the tough skin and gives them a deep, smoky, and sweet flavor that adds incredible complexity to the final dish.
• How can I adjust the spiciness? The heat comes from both the dried and fresh chillies. For a milder chilli, make sure to remove all the seeds and white membranes from the fresh chillies before slicing. You can also use a milder dried chilli, like ancho, instead of chipotle.

What To Serve With Chilli con Carne

This hearty chilli is a meal in itself but is even better with a few classic accompaniments.

• Fluffy white or brown rice
• A dollop of sour cream or Greek-style yoghurt
• Warm tortillas or crusty bread
• Grated cheddar or Monterey Jack cheese
• Fresh avocado or guacamole

How To Store Chilli con Carne

• Refrigerate: Let the chilli cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: This chilli freezes exceptionally well. Let it cool, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep the popped beans separate.

Chilli con Carne Nutrition Facts

• Calories: 580 kcal
• Carbohydrates: 45g
• Protein: 40g
• Fat: 28g
• Saturated Fat: 10g
• Sodium: 800mg
• Sugar: 20g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pulled Brisket Chilli Recipe
• Chilli con Jamie Recipe
• Good Old Chilli Con Carne Recipe