Thursday, 28 March 2013

Recipe: Lorraine Pascale's Chilli Con Carne

Okay so no photo this chilli never looks very appetising in photos but I have made this dish so many times and NOTHING tastes as good as Lorraine's version...I think it's the sugar and the length of simmering - the longer you leave it the better it tastes. 

Yes it does upset me that the book isn't very chic and I do hide it in a cupboard until I actually need to use it

Ingredients (serves 4)
  • Oil for cooking
  • 1 large onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 2 tsp soft light brown sugar
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 red pepper, deseeded and chopped (although I leave out as I hate peppers)
  • 1 red chilli deseeded and finely chopped
  • 500g minced beef
  • 1 small glug of good red wine (optional - often cash dependent!)
  • 2 x 400g tins of chopped tomatoes
  • Big glug of Worcestershire sauce
  • 1 x 400g tin of kidney beans, drained and rinsed
  • Salt and ground black pepper
  1. Heat the oil in a pan over a medium heat, add the onion and cook for about 10 minutes, or until it is nice and soft. Add the garlic and cook for 1 minute, then stir in the brown sugar, bay leaf, oregano and paprika, cumin, chilli powder, red pepper, chilli and minced beef.  Keep stirring for about 5 minutes.
  2. Add a glug of wine once the meat has turned brown (if you have any).
  3. Now add the tomatoes, worcestershire sauce, kidney beans and salt and pepper to season. Bring to the boil, the reduce the heat and leave to simmer for an hour or so, stirring from time to time.
  4. Serve with rice or tortilla chips! Delicious. We usually make for dinner then save enough for lunch the following day.


  1. That's interesting - will try that as chilli is one of our favs! I like her cooking - would you recommend getting this book - always after some new recipes to feed my hungry lot!! X

    1. It is such a good recipe! To be honest, I was dubious at first as she is better known for desserts...but it's very good - I'm not brilliant at complicated recipes so this is clean and easy, she does a good roast chicken, too!

  2. Nom nom nom - delish! But isn't it an absolute blast mopping up the orange spots that splatter up the tiles behind the hob after an hour's simmering of chilli, or bolognese for that matter! Perhaps I'm simmering too fiercely!?

    1. Oh no, I get these, too!! Although recently I've been using a deeper pan? Helps a bit...

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