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Chile con carne

Chili Con Carne

This genuine rendition of chili con carne is best with tender cubes of meat. Accompany chili con carne with frijoles, tortillas, and salsa.


  • 2.2 lbs Beef or Pork, cubed
  • 2 cloves roasted garlic
  • 1 onion, pricked with 1 whole clove
  • 1 Bay leaf
  • ½ tsp salt
  • 3 Tbsp Chili spice blend, ground
  • 1 Onion, chopped
  • 3 Tbsp olive oil
  • 2 tomatoes, chopped
  • Stock


  • Onion, finely chopped
  • Fresh Coriander
  • Avocado, sliced


  1. 1

    Grill the garlic with the skin in a hot dry pan (5-10 min).

  2. 2

    Rinse meat. In a casserole dish, place the meat with garlic, pricked onion, bay leaf, and salt. Add enough cold water to cover.

  3. 3

    Bring to the boil and skim surface clean. Let simmer for one hour and set aside.

  4. 4

    Heat a cooking dish over medium heat. Combine oil, chili spice, and chopped onion. Cook and stir constantly for five minutes.

  5. 5

    Add drained meat and tomatoes. Cook for five minutes.

  6. 6

    Add enough stock to make a smooth, creamy sauce. Let simmer 1/2 hour over low heat.

  7. 7

    Garnish just before serving.