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Stone Bake’s Slow-Cook Chilli Con Carne

Slow Cook Chilli Con CarneChilli con carne is the perfect winter dish to enjoy in the colder months when hearty food is everyone’s favourite. Our slow-cooked wood fired chilli con carne is definitely the tastiest around, with rich intense flavours making this dish really stand out in a crowd. 

You’ll Need

  • 1 sliced onion
  • 1 pepper, sliced
  • Small bunch of fresh coriander stalks, finely chopped
  • 1tbsp sunflower oil
  • 800g beef brisket, trimmed down to small pieces
  • 2 garlic cloves
  • Salt and ground black pepper to season
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 2tsp hot chilli powder
  • 1tsp dried oregano
  • 2tbsp tomato puree
  • 400g tin chopped tomatoes
  • 300ml beef stock
  • 400g red kidney beans
  • 1 cube good quality dark chocolate, minimum 70% cocoa solids


Firstly, you will need to fire up your oven to its optimum temperature, then allow your oven to cool maintaining the temperature at roughly 180°c.

Next, pop the onion, red pepper and coriander stalks into a large ovenproof dish. In a separate large frying pan, season the beef with salt and ground pepper, popping in your ovenproof dish when ready.

With the juices left behind from the beef, add in the garlic, spices and oregano and fry for 1 minute until fragrant. Then pop in the tomatoes, puree and stock and bring to the boil.

Next, in your ovenproof dish pour the hot sauce over the meat and vegetables, placing a lid on top. Pop in your wood fired oven for 5-7 Hours, adding in your kidney beans half way through. When your meat is super tender, your chilli con carne is almost ready.

Now all you need to do is add the chocolate into the sauce, stir this in until melted. Finally season the dish to taste and serve with fluffy rice, sour cream and guacamole for a Mexican inspired feast. We dare you not to love this delicious dish!

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