Slow-Simmered Chilli Con Carne

This chilli sits somewhere between the one I grew up with and the flavours I discovered later on.

It still has all the things I want from a proper chilli con carne - slow-cooked beef, tomatoes, kidney beans and something comforting enough to pile into bowls on cold evenings - but the flavour comes from the Mexican chillies I started cooking with years later.

Made using the Peak & The Pantry Chilli Night Recipe Kit, the seasoning blend builds flavour in layers rather than just heat. Ancho brings richness, guajillo adds warmth and slight sweetness, pasilla deepens everything further, while chipotle gives the chilli its smoky finish.

It’s not traditional or particularly authentic, and it’s not trying to be. It’s simply a richer, deeper version of the sort of chilli I always come back to.

The pink pickled onions finish everything properly - sharp, bright and fresh against the richness of the slow-simmered beef.

Serves 4

You’ll Need

For the chilli

• 1 onion, diced
• 2 garlic cloves, minced
• coriander stalks, finely chopped
• 1 green chilli, diced
• 500g beef mince
• 1 tbsp olive oil
• 2 tbsp tomato purée
• 1 tin chopped tomatoes
• 500ml beef stock
• 440g kidney beans
• Peak & The Pantry Chilli Night Recipe Kit Seasoning

For the pink pickled onions

• 1 red onion, finely sliced
• 45ml water
• 45ml cider vinegar
• Pickling seasoning mix

Pickle the Onions

Ideally, make these a few hours ahead.

Place the sliced onion in a sieve and pour over boiling water before rinsing under cold water. This softens the sharpness slightly while keeping the crunch.

Mix the onions with the cider vinegar, water and pickling seasoning, then refrigerate for at least 4 hours.

They’ll deepen in colour and flavour as they sit.

Make the Chilli

Heat the olive oil in a large pan or casserole dish over a medium heat. Add the onion, garlic, coriander stalks and green chilli, cooking gently until softened.

Stir through the chilli seasoning and cook for another minute or two until fragrant. The spices and dried Mexican chillies toast slightly as they cook, helping build a deeper, smokier flavour.

Add the beef mince and cook until properly browned, breaking it up with a spoon as it cooks.

Stir in the tomato purée and cook briefly before adding the chopped tomatoes, beef stock, kidney beans and dried chillies if using.

Bring everything to a gentle simmer, cover loosely and cook for around 45 minutes, stirring occasionally. The longer it cooks, the richer and deeper the flavour becomes.

Familiar, Just Better

The base of this chilli is still intentionally familiar - beef mince, tomatoes, beans and a long simmer on the stove - but using whole dried Mexican chillies changes the flavour completely.

Ancho adds depth, guajillo brings warmth and fruitiness, pasilla deepens the savoury notes and chipotle gives the chilli its smokiness without overpowering everything else.

It still tastes comforting and nostalgic, just with far more flavour than the versions many of us grew up with.

The pink pickled onions do the opposite. Sharp, bright and slightly acidic, they cut through the richness and stop the chilli from feeling too heavy.

It’s that balance that makes it work.

To Serve

Ladle into bowls and top generously with the pink pickled onions.

Serve with rice, tortilla chips, avocado, sour cream or hot sauce - whatever feels right.

More Ways to Use the Chilli Kit

The Peak & The Pantry Chilli Night Recipe Kit works just as well beyond classic chilli con carne.

Use it for:

• vegetarian chilli with black beans or lentils
• smoky tacos or burrito fillings
• loaded nachos or baked potatoes
• slow-cooked pulled beef or jackfruit
• batch cooking for the freezer

The layered chilli blend makes simple ingredients taste far more considered with very little effort.

FAQs

What chillies are used in the recipe kit?

The blend uses ancho, guajillo, pasilla and chipotle chillies, alongside cumin, coriander, smoked paprika and Mexican oregano.

Is the chilli very spicy?

No - it’s warming and smoky rather than aggressively hot. Add the included chile de árbol if you want more heat.

Can I make this ahead?

Yes. Like most chilli recipes, it tastes even better the next day once the flavours have settled.

Can I freeze it?

Very well. Freeze in portions and reheat gently when needed.

Can I make it vegetarian?

Absolutely. Black beans, lentils, mushrooms or squash all work particularly well with the chilli blend.