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mexican style carne con chilli cooked


Popular in South America and Mexico, this is my version of the world famous Carne Con Chilli, a rich stew made from native breed grass-fed chuck steak, gently simmered with black beans and a perfect balance of spices enriched with bitter chocolate and finished with lime. The dish can be served with rice for a more formal meal or with soft tortillas alongside a selection of salsa, guacamole and sour cream to enjoy as the perfect finger food.


mexican style carne con chilli recipe ingredients
  1. Preheat the oven 130°c fan assisted or 150°c without a fan (gas 2)
  2. In a deep casserole dish sear the diced meat in batches in a little beef dripping until well browned then set aside. In the same dish, add the onions and garlic to gently soften over a low heat then add the spices and chile paste before adding the beef back to the pot.
  3. Cover with the hot stock and bring to a simmer, thicken slightly using a little cornflour mixed with cold water, cover and cook in the oven for 2 hours then add the beans and continue to cook for another hour or until the meat is fork tender.
  4. Remove the lid and cinnamon stick then over a gentle heat stir in the chocolate and lime juice.

to serve:

  • Warm corn tortillas, extra lime, fresh coriander, smashed avocado & chopped onion & tomato salad.
mexican style carne con chilli cooked