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Monday 12 December 2011

Sluttishly Savoury: Slow-Cooked Chilli

I think everyone loves a good Chilli Con Carne. It is so versatile to make and easy to gorge on. It is an easy one pot dish that you can prepare well ahead of dinner time so you can busy yourself with more important things like wrapping presents and drinking lots of Port. I like my Chilli made the day before so that all the yummy spicy goodness has time to marinate, but it is just as good made on the day.

My original recipe for Chilli used beef mince, but since meeting the Other Half, I don't eat beef now and have found that pork mince is a great substitute. You can also use turkey mince if you want to keep the calorie levels down, or prefer your poultry.

This is a simple no-fuss way to create a dinner bursting with flavour. The slow-cooking in the oven allows the mince to tenderise, and the sauce to concentrate making for a thick melt-in-the-mouth dish. And trust me on the chocolate, you don't need much but it does add an excellent depth to the flavour. 

Slow-Cooked Chilli (serves 6)

You will need:
  • 3 Onions, sliced
  • Salt, generous pinch
  • 1.5kg Pork Mince
  • 3 tins (1.2kg) Chopped Tomatoes
  • 400g Milk
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Chilli Powder
  • 4 tsp Cumin
  • 2 squares of 70% Chocolate
Make It!
  • Preheat oven to 130C
  • Slowly fry the onions in a little oil on a low heat for about 15 minutes. Sprinkle with salt after 5 minutes.
  • In a large cooking pot with a lid, brown the mince and drain off any excess water.
  • Add the chopped tomatoes and milk to mince and stir well. Bring to the boil.
  • When the onions are translucent and yellow, add to the mince mixture and stir.
  • Reduce to a simmer and add the spices (use more or less chilli depending on how hot you like it).
  • Stir in chocolate and pop an extra square in your mouth just for luck.
  • Pop on the lid and place the pot in the oven for a minimum of 4 hours. Stir once an hour or so.
  • Check the seasoning, and add further Chilli if you like it even spicier.
  • Serve with a big hunk of fresh bread, or a large spoon of steaming white rice.


  1. Sounds yummy! Trying it out for tonight. If you putting kidney beans in, when would you add them?

  2. Add the kidney beans in the last 20 minutes of cooking. No sooner or they will go too mushy and disintegrate.

    It is very yummy indeed. Enjoy!

  3. Thanks! It's in my oven and smelling delicious.

  4. As an alternative to choclate if you don't have any, I always put brown sugar in my chilli! Yum!

  5. That's a genius idea, Cinnamon_Dream. I will give that a try next time. Thanks.


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