Matty's Chilli con carne

Recipe by Matty WallPhotography by Christopher Nunn



1kg Beef – Braising cuts (Shin, chuck, flank)
5 Onions
4 Cloves smoked garlic
2 Fresh red chillies (depending on how hot you like it)
1 Tin Tomatoes
1 Bottle of Ilkley Brewery ‘The Mayan” (Chocolate and chipotle  stout)
3 Dried chipotle chillies
1tsp Fresh Thyme
1tsp Dried Thyme
2 tsp Black Pepper
2 tsp Cinnamon
1 tbs Whole cumin (coarsely ground)
1 tbs Smoked paprika
1 tsp Sea Salt (Depends how salty your beef stock is…taste!)
Dash of worcester sauce
Beef stock
Half lime – Juice
Fresh coriander – to serve
Vegetable oil



Brown the steak in batches in vegetable oil. Don’t overcrowd the pan or the meat will start to stew before browning – see here and here).

Remove the meat from the pan and dice into 1cm squares

Slice the onions finely, turn the heat low and add to the pan you cooked the beef in.  Scrape the bottom of the pan to get all the goodness off.  When the onions have softened and become translucent, add the garlic (finely diced) and cook – making sure not to allow it to brown. This should take around 5 minutes.

Turn up the heat and add the stout, followed by the diced meat back in and reduce the liquid.

Add smoked paprika, cinnamon, 3/4 cumin, dried thyme, chilli, salt, and tomatoes.

Simmer for 1 1/2 – 2 hours until the meat is VERY tender (this will depend on your cut of meat). The longer and lower the better!

30 minutes before the end add the fresh thyme and worcester sauce

Reduce down to the desired consistency.

5 minutes before the end add the rest of the cumin, 1 teaspoon of smoked paprika, and a grind of black pepper

Serve with fresh coriander, and a squeeze of lime

This recipe originally appeared in the article:

Cooking for the bands


Matty's Chilli con carne was created by Food&_ community members:

Matty Wall

Matty Wall

Recipe contributor

Christopher Nunn

Christopher Nunn