James Martin Chilli Con Carne

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James Martin’s Chilli Con Carne is a masterclass in adding depth and gloss to a family favorite. While many chilli recipes can be watery or one-dimensional, James transforms his into a rich, dark, and velvety stew. His secret weapons? A stick of cinnamon for warmth and a few squares of high-quality dark chocolate added right at the end. The chocolate doesn’t make it taste sweet; instead, it adds a bitterness that balances the tomato acidity and gives the sauce an incredible glossy shine and richness, similar to a Mexican mole.

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Why You Will Love This Chilli Con Carne Recipe:

The Secret Ingredient: The dark chocolate adds a savory depth and richness that you just can’t get with spices alone.
Perfect Texture: By browning the meat in batches, James ensures the mince is fried and caramelized, not boiled and grey.
Warming Spices: The combination of fresh chillies, cumin, and a cinnamon stick creates a complex warmth rather than just burning heat.
Make-Ahead Magic: Like all good stews, this tastes infinitely better the next day once the flavors have had time to meld.

James Martin Chilli Con Carne Ingredients

1kg Beef Mince: (Best quality possible).
2 tbsp Olive Oil
2 Onions: Peeled and diced.
4 Garlic Cloves: Crushed or finely chopped.
2 Red Peppers: Deseeded and diced.
2 Fresh Red Chillies: Deseeded and chopped (adjust for heat).
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Hot Chilli Powder: (Or mild if you prefer).
1 Cinnamon Stick
2 x 400g tins Chopped Tomatoes
2 tbsp Tomato Purée
400ml Beef Stock
2 x 400g tins Kidney Beans: Drained and rinsed.
2–4 Squares Dark Chocolate: (70% cocoa).
Salt & Black Pepper: To season.
Fresh Coriander: To garnish.

How To Make James Martin Chilli Con Carne

Brown the Meat: Heat a large heavy-based casserole pot or Dutch oven over high heat. Add a splash of oil and fry the beef mince in batches (don’t crowd the pan). Cook until deep brown and crispy. Remove the browned meat and set aside.
Sauté Veg: In the same pot, lower the heat to medium. Add the onions, garlic, red peppers, and fresh chillies. Cook gently for 10 minutes until soft and the onions are translucent.
Spices: Stir in the cumin, coriander, and chilli powder. Cook for 1–2 minutes to release the oils in the spices (you should smell the aroma). Stir in the tomato purée.
Simmer: Return the browned meat to the pan. Pour in the tinned tomatoes and beef stock. Add the cinnamon stick. Season with salt and pepper. Bring to the boil, then reduce the heat to low.
Cook Long: Cover with a lid and simmer gently for 45 minutes to 1 hour. The sauce should thicken and reduce.
The Beans: Remove the lid. Stir in the drained kidney beans. Simmer uncovered for another 10–15 minutes to warm the beans through and reduce the liquid further if needed.
The Finish: Take the pot off the heat. Remove the cinnamon stick. Stir in the dark chocolate pieces until they melt into the sauce, giving it a glossy finish.
Serve: Sprinkle with chopped fresh coriander and serve immediately.

Recipe Tips

Batch Cooking: Do not skip browning the meat in batches. If you dump it all in at once, the temperature drops, the meat releases water, and it steams instead of frying. You want the Maillard reaction (browning) for flavor.
Chocolate Choice: Use plain dark chocolate with at least 70% cocoa solids. Milk chocolate is too sweet and sugary for this savory dish.
Spice Control: If cooking for kids, omit the fresh chillies and chilli powder, and just use a little smoked paprika instead. You can add hot sauce to your own bowl later.
Resting: If you can, make this in the morning or the day before serving. Reheating it allows the spices to penetrate the meat fully.

What To Serve With Chilli Con Carne?

James Martin’s Chilli Con Carne is famous for its dark, chocolate-enriched sauce, so it needs a neutral base like fluffy long-grain rice or a crisp jacket potato to soak up the rich juices. To balance the heat and depth of flavor, serve it with cooling sides like a generous dollop of sour cream, fresh guacamole, or a squeeze of lime. For added texture, offer a bowl of salty tortilla chips and a sprinkling of grated cheddar cheese or fresh coriander.

How To Store Leftovers Chilli Con Carne?

Fridge: Cool completely and store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.

How To Reheat Leftovers Chilli Con Carne?

Stovetop (Best Method): Place the chilli in a saucepan and add a splash of water or beef stock (the sauce will be very thick from the fridge). Cover and simmer gently over low heat for 10–15 minutes, stirring occasionally so it doesn’t stick.
Microwave (Quickest): Transfer a portion to a microwave-safe bowl and cover loosely to prevent splattering. Heat on high for 2–3 minutes, stirring halfway through to ensure even heating.
Oven (Large Batches): If reheating a whole casserole dish, add a little liquid, cover tightly with foil, and bake at 160°C (320°F) for 25–30 minutes.

FAQs

Can I use diced beef instead of mince for Chilli Con Carne?

Yes, James often uses diced chuck steak for a “Chunky Chilli,” but you must simmer it for 2–2.5 hours until tender.

Can I use different beans for my Chilli Con Carne?

Absolutely. Black beans, pinto beans, or even chickpeas work well.

Does Chilli Con Carne taste like chocolate?

No, the quantity is small enough that it just adds richness and color, not a dessert flavor.

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Chilli Con Carne Nutrition Facts (Per serving)

Calories: ~450 kcal
Total Fat: 18g
Saturated Fat: 7g
Carbohydrates: 35g
Protein: 38g
Sodium: 800mg

Recipe by Ella ThompsonCourse: MainCuisine: Tex-Mex, BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

450

kcal

James Martin’s signature Chilli Con Carne uses dark chocolate and a cinnamon stick to create a deep, glossy, and rich sauce that elevates this family staple.

Ingredients

1kg Beef Mince: (Best quality possible).
2 tbsp Olive Oil
2 Onions: Peeled and diced.
4 Garlic Cloves: Crushed or finely chopped.
2 Red Peppers: Deseeded and diced.
2 Fresh Red Chillies: Deseeded and chopped (adjust for heat).
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Hot Chilli Powder: (Or mild if you prefer).
1 Cinnamon Stick
2 x 400g tins Chopped Tomatoes
2 tbsp Tomato Purée
400ml Beef Stock
2 x 400g tins Kidney Beans: Drained and rinsed.
2–4 Squares Dark Chocolate: (70% cocoa).
Salt & Black Pepper: To season.
Fresh Coriander: To garnish.

Directions

Brown the Meat: Heat a large heavy-based casserole pot or Dutch oven over high heat. Add a splash of oil and fry the beef mince in batches (don’t crowd the pan). Cook until deep brown and crispy. Remove the browned meat and set aside.
Sauté Veg: In the same pot, lower the heat to medium. Add the onions, garlic, red peppers, and fresh chillies. Cook gently for 10 minutes until soft and the onions are translucent.
Spices: Stir in the cumin, coriander, and chilli powder. Cook for 1–2 minutes to release the oils in the spices (you should smell the aroma). Stir in the tomato purée.
Simmer: Return the browned meat to the pan. Pour in the tinned tomatoes and beef stock. Add the cinnamon stick. Season with salt and pepper. Bring to the boil, then reduce the heat to low.
Cook Long: Cover with a lid and simmer gently for 45 minutes to 1 hour. The sauce should thicken and reduce.
The Beans: Remove the lid. Stir in the drained kidney beans. Simmer uncovered for another 10–15 minutes to warm the beans through and reduce the liquid further if needed.
The Finish: Take the pot off the heat. Remove the cinnamon stick. Stir in the dark chocolate pieces until they melt into the sauce, giving it a glossy finish.
Serve: Sprinkle with chopped fresh coriander and serve immediately.

Notes

Batch Cooking: Do not skip browning the meat in batches. If you dump it all in at once, the temperature drops, the meat releases water, and it steams instead of frying. You want the Maillard reaction (browning) for flavor.
Chocolate Choice: Use plain dark chocolate with at least 70% cocoa solids. Milk chocolate is too sweet and sugary for this savory dish.
Spice Control: If cooking for kids, omit the fresh chillies and chilli powder, and just use a little smoked paprika instead. You can add hot sauce to your own bowl later.
Resting: If you can, make this in the morning or the day before serving. Reheating it allows the spices to penetrate the meat fully.

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