Sarson’s Homemade Chilli Con Carne Recipe

Serves
4 - 6
Prep time
15 mins
Cook time
1 hour 30 mins

Few dishes are more satisfying than a big bowl of chilli con carne. And few chilli con carne recipes are as fragrant, rich, and flavourful as this.

The not-so-secret ingredient? Sarson's Malt Vinegar! Added at the end of the cook, Sarson's brings layers of craft-brewed malty richness and a well-rounded tang that lifts all of those deliciously deep chilli tones like nothing else can.

The quantity of chilli in the ingredient list below gives you a chilli con carne that has a warm, spicy hum. If you prefer more or less spice, adjust the amount of fresh chilli and add more or no cayenne pepper. The end result will be just as delicious either way!

Made using Malt Vinegar

Ingredients

  • 2 tbsp Sarson’s Malt Vinegar
  • 500g ground beef
  • 2 red onions, diced
  • 1-2 fresh chillies, seeds removed and finely diced
  • 5 garlic cloves, crushed
  • 1 red bell pepper, diced
  • 1 heaped tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 2 cinnamon sticks
  • 1 tsp cayenne pepper (optional)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dark brown sugar
  • 500ml chicken stock
  • 400g passata
  • 1 can of kidney beans
  • Oil, for cooking
  • Salt and pepper, to season
  • Guacamole, to serve
  • Sour cream, to serve
  • Salsa, to serve
  • Small handful of coriander, to garnish
  • Small handful of shredded red Leicester cheese, to serve
  • Sliced spring onion, to garnish
  • Boiled rice, to serve

Method

  1. Place a large, deep, heavy-bottomed pan on medium-high heat. Add enough oil to cover the bottom then add the mince and cook until fully seared and coloured. Remove the meat from the pan and set aside.
  2. Add the onion and fresh chilli to the pan. Cook until the onion starts to colour. Turn the heat down to medium-low.
  3. Add the cumin, paprikas, cinnamon sticks, cayenne (if using), sugar, bay, and oregano. Stir through the onions. Cook for two minutes.
  4. Stir the beef through the onion and spices, followed by the garlic then passata and chicken stock.
  5. Bring everything to a boil then turn down to a simmer. Cook for 1 hour or until the chilli has reduced to a consistency you're happy with.
  6. Stir through the kidney beans and bell pepper. Bring back to a simmer. Season to taste.
  7. Stir through the Sarson's Malt Vinegar.
  8. Serve and enjoy!