This Week's Dish Of The Dale: Chilli con Carne

Our Co-founder’s favourite recipes

When it comes to chilli, it’s the little touches that make it. Our chefs have honed the recipe and come up with one that’s anything but ordinary. It all starts with great mince: we trim the fat from prime cuts of beef and make it ourselves in our Kitchen. Then it’s slow-cooked with cannellini and kidney beans in a rich sauce made from stock, tomato puree and a host of spice including cumin, coriander, cinnamon, cayenne pepper and cocoa power – a traditional savoury ingredient in Mexico. And, like any great chilli, it has enough of a kick to warm you up without blowing your head off.

One of our favourite ways to serve it – especially when it comes to entertaining – is in a Nacho Chilli Bake. Dale walks you through it in the video below…

And, being a chilli, it’s fantastic with rice, on a jacket potato, made into a burrito, as a stuffing for peppers, in an empanada, with fried eggs as Huevos Rancheros con Carne (a real breakfast of champions!), as a pizza topping …. or with pretty much anything.

It’s on taster until the 29th January at your local COOK, so pop in and try it for yourself. Find out more and order one on our website.

Shop Chilli con Carne

Find more recipes here