Hot ‘n’ smoky chilli con carne

A delicious deep and rich chilli which uses coffee to add an extra smoky, dark element. 

Chilli con carne has always been one of my favourite weekend dinners- we have it with homemade guacamole (which tastes SO much better than shop bought), rice, an handful of tortilla chips and cheese melted over the top. Just love it!


My Recipe

Serves: 4
Syns: none
Healthy Extra: none (or use A for melted cheese on top)


  • Frylight
  • 500g lean beef mince
  • 2 cloves garlic (crushed)
  • 1 onion, finely chopped
  • 1/2 tsp chilli powder
  • 1 tsp crushed dried chilli flakes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 5 tbsp tomato puree
  • 1 tbsp dark soy sauce
  • 400g tin chopped tomatoes
  • 400g tin kidney beans, drained and rinsed
  • 250ml freshly brewed strong coffee (or 1 tbsp of instant coffee if you don't have fresh)
  • 2 tbsp sweetener
  • 1 beef stock cube
  • salt and pepper
  • handful chopped coriander


  1. Heat the Frylight in a large pan over low heat and fry the onion until softened, about 10min. Add the meat, turn up the heat and brown all over, about 5min.
  2. Stir through the garlic, chillies, cumin, paprika and bay leaf and fry for a further 1min. Add the tomato purée, tomatoes, beans, coffee, soy sauce, sweetener and crumbled stock cube. Bring to the boil, then turn down to simmer for 20-25min, until liquid has reduced and mixture has thickened.
  3. Once tender, season to taste, remove bay leaf and stir through most of the coriander. Serve with the remaining coriander, and grated Cheddar cheese, if you haven’t yet used your HEA for the day.

Additional Info

I think this is extra good if it has had a lovely long cooking time- so if you have the time, Once all the ingredients are added, pop into the oven at about 160c and allow to slow cook for a couple of hours. Even better, make it in the slow cooker!

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