Campfire Chilli and Coffee con Carne
- ⏱ 2 hours 15 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A rich beef chilli simmered in coffee and served with basmati rice, sour cream, coriander, fresh chilli, tomato, and lime.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Campfire Chilli and...
0/0
COOK 1COOK 2
1Mise en place
Prep 3 onions: finely slice
Prep 4 garlic cloves: finely slice
2Soak the chilli flakes
Soak the dried chilli flakes in a little hot water...
3Plate and serve
+ 22 more steps in the app
Campfire Chilli and...
0/0
COOK 2COOK 1
1Mise en place
Dice the beef
2Soak the chilli flakes
3Plate and serve
+ 22 more steps in the app
Ingredients
- 800 g diced beef
- 1/2 tsp chilli flakes
- 3 onions (finely sliced)
- 4 garlic cloves (finely sliced)
- 1 tsp muscovado sugar
- 4 tsp mild chilli powder
- 2 tsp smoked paprika
- 2 tsp cumin seeds (toasted)
- 1 tsp dried oregano
- 960 ml coffee
- 395 g red kidney beans in chilli sauce
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 300 g basmati rice
- 450 ml water
- 150 ml half-fat sour cream
- 1 bunch coriander
- 2 green chillies
- 2 tomatoes (diced)
- 2 limes
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Dice the beef
- Prep 3 onions: finely slice
- Prep 4 garlic cloves: finely slice
- Prep 2 tsp cumin seeds: toast
2. Soak the chilli flakes COOK 2
- Soak the dried chilli flakes in a little hot water for 2 minutes, drain
3. Sear the beef COOK 1
- In pan 1 over a high heat, add the olive oil
- Once hot, add the diced beef and sear until nicely coloured, Set aside
- In the cleaned pan 1 over a medium heat, add 1 tablespoon of oil
- Once hot, add the onions and garlic and cook until just beginning to brown
🤝 Cook 2 hands over the onions and garlic cloves.
4. Rinse the rice COOK 2
- In small pot 1, add the rice and cover in cold water
- Rinse by moving the rice around with your hands
- Pour off the white milky water and repeat twice more
5. Rest and boil rice COOK 2
- Drain the excess water and leave the rice to stand for 20 minutes
- Add the 450ml of water to small pot 1 and place the pot over a high heat
- Bring to the boil, cover with a lid, and turn down to the lowest heat possible
6. Mise en place COOK 2
- Prep 2 tomatoes: dice
7. Combine the chilli COOK 1
- In pan 1, add the meat back along with the sugar, chilli powder, paprika, cumin, and oregano
- Stir to combine
- In pan 1, add the coffee and the soaked chilli flakes, making sure the meat is covered
🤝 Cook 2 hands over the cumin seeds.
8. Simmer the chilli COOK 1
- Cover pan 1 and cook on the lowest heat possible
- Simmer until the meat starts to fall apart, approximately 60-90 minutes
9. Cook the rice COOK 2
- Cook in small pot 1 for 12 minutes, or until the rice is just cooked
- Remove from the heat and allow to stand, covered, for 2 minutes before serving
10. Thicken the chilli COOK 2
- In pan 1, remove the lid and add the beans
- Allow to cook until thickened and rich in flavour
- Add a pinch of salt and pepper
🤝 Cook 1 hands over the chilli.
11. Plate and serve BOTH
- Divide the chilli across 4 warmed bowls along with the rice
- Garnish with the sour cream, chopped coriander, fresh chilli, and diced tomato
- Serve immediately with wedges of lime
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