Slow-Cook Chili Con Carne


Baraka Israel Olive oil
1 onion, finely chopped
2 medium sized carrots, finely chopped
2 cloves of garlic, minced
½ tsp chilli (amount optional)
500g Well Hung Butcher Beef Dice
1 large glass Menage a Trois Zinfandel
450g tinned tomatoes
A dash of Worcester Sauce
700ml Shamba Culture beef broth
450g tin kidney beans, drained and rinsed
2 squares 70% Absolute Madagascar Chocolate
100g Brown’s Goat’s feta
1 packet of tacos



Heat the olive oil in a large saucepan. When hot, add the onions and carrots, and cook until soft – about 5 –10 minutes. Add the garlic and stir through for a few minutes, and then add the beef dice. Cook for a few minutes until the dice is browning, but not overcooked. Add the wine and cook off for a few minutes, before adding the tinned tomatoes, Worcester sauce and beef broth.

Place a lid on the saucepan of chili con carne, turning the heat down to the lowest heat possible. Go and read your book(!) and leave the meat gently simmering for 2 – 3 hours until the meat is really soft, and breaking down. You could also take a couple of forks at this stage and pull the meat apart to create a pulled beef effect. Now add in the kidney beans, and stir through to heat. At the last minute, add in the chocolate and stir through. Serve with tacos, guacamole and broken up feta. Add extra chilli to taste.

Serve with tacos and guacamole. Wine Pairing: Menage a Trois Zinfandel.