Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Ultimate Chilli Con Carne

chill con carne

I’m going to put my neck on the line and say I think this is the best Chilli Con Carne you’ll ever make! I took the idea of combining chorizo with chunks of beef instead of mince for this chilli from Masterchef winner Tomasina Myers but as always I’ve put my own spin on her recipe. Best left in an oven for several hours, it’s a great crowd pleaser. Serve with rice, avocado salsa & herby yogurt.

Serves: 6

Prep: 20 minutes
Cooking: 3 hours plus
Total: 3 hours 20  minutes plus

Difficulty: moderate



800g stewing steak cut into large chunks (tip, the larger the pieces are the easier it is to brown. You can chop the steak into smaller pieces once it’s browned)
200g cooking chorizo cut into 2cm pieces
2 red onions chopped
3 garlic cloves chopped
2 red chillis chopped
2 tsp ground cumin
2 tsp ground allspice
6 cloves
Cinnamon stick
3 bay leaves
1 dried ancho chilli soaked in boiling water
1 tbsp dried oregano
3 tbsp balsamic vinegar
800g chopped tomatoes
3 tbsp tomato puree
800g borlotti or kidney beans

For the herby yogurt:-
Handful chopped coriander
1 garlic clove crushed
Juice of a lime
4 tbsp yogurt
For the salsa
1 avocado cubed
70g fresh tomatoes cubed
Juice of a lime
Olive oil
Salt and pepper



Brown the seasoned steak in some oil and set aside.

Colour the chorizo and set aside.
Add the onion and colour before adding the garlic, spices, bay leaves and chilli.

Cut the meat into chunks (3cm cubes)

Add the balsamic vinegar and let it bubble for a minute before returning the meat and chorizo to the pan and adding all the remaining ingredients.

Season and put in a low oven (120 conventional) or slow cooker for 3-6 hours.

Chop all the ingredients for the salsa and combine in a bowl. Combine the ingredients for the herby yogurt. Serve with a dollop of both on top of the chilli.

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