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

This might be the best Chilli Con Carne you’ll ever make. So this isn’t a run-of-the-mill Chilli. It uses chorizo and braising steak and is best left in an oven for several hours. It’s the ultimate hearty comfort dinner and a great crowd pleaser. Serve with rice, avocado salsa & herby yogurt. Serves 6.


Prep: 30 minutes
Cooking: 5 hours
Total: 5 1/2 hours

Difficulty: a bit more effort but worth it!


800g stewing steak cut into large chunks (tip, the larger the pieces the easier 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 (we used Cooks Ingredients) rehydrated 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 half a lime

4 tbsp yogurt – we use Tims Dairy


For the salsa

1 avocado cubed

70g fresh tomatoes cubed

Juice of a lime

Olive oil

Salt and pepper

Brown the seasoned steak in a little oil and set aside.

Colour the chorizo and set aside.

Add the onion and colour before adding the garlic, spices, bay leaves and chilli.

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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