This classic dish was first sold by street vendors, the so-called “chilli-queens”, of San Antonio, Texas. There is no better con carne in the world!

You will need:

600g stewing beef in small pieces (please no mince!)
150g bacon lardons or chunks
some corn oil
3 medium onions, finely chopped
2 cloves of garlic, minced
2 red bell peppers
2 bottles of dark beer. Most stout type beers are fine.
2 hot chillies, finely chopped
1 table spoon chipotle paste or chipotle en adobo. (Please also see chipotle en adobo recipe)
1 pinch ground cinnamon
1 teaspoon cumin
1 tablespoon fresh oregano
salt
pepper

(Yes, NO TOMATOES!!)

Method:

In a large heavy based cassarole pan over a medium heat, brown the beef and bacon in some of the corn oil. When the meat is well brown and caramelised on the outside, turn the heat to low and add the onion, garlic and red bell pepper. Saute until soft.

Add the beer and bring to a slow boil. Skim off any froth and then add all the remaining ingredients except the oregano. Simmer covered for 2 to 2 1/2 hours until the meat is tender. Add the oregano and cook for a further 15 mins.

Serve with warm tortillas, chopped red onion, fresh chopped chille, grated cheddar cheese, sour cream, guacamole, shredded lettace and rice for a feast that no one will forget!

Recipe is a variation on that of Jonas Borssen from his book ‘Eat the Heat’.

User contributed: Texas Chilli Con Carne Recipe by Andrew Walters.