A colourful photograph displays the Oaxacan-inspired Chilli Con Carne, including dried chillies, spices, minced beef, diced vegetables, crushed tomatoes, and kidney beans. — A deeply rich and flavourful Oaxacan-inspired chilli con carne, brimming with tender minced beef and softened vegetables. This slow-simmered dish is packed with smoky spice thanks to dried chillies, cinnamon, and a touch of cocoa.

Get ready for a flavour fiesta! We're dishing up my take on a classic chilli con carne, making it in Oaxacan-inspired style. Smoky spices, depth of cocoa, and a kick of heat that'll leave you wanting more. This hearty chilli is the perfect fuel for any chilly (pun intended) night.

I’ve already had a go at making a really good Chilli Con Carne, and I think I did quite well. Is it really possible to make it even better? Absolutely — there are a few things I thought I could improve.

Quite a few chilli recipes use chocolate to give depth. This is also what is used in a traditional Oaxacan chilli, hence the name of the dish. But that’s about the similarities… Mine uses minced (ground) beef instead of stewing beef. I can assure you, this dish is still super!

I absolutely adore Indian cooking and I’ve lately been making curries galore. In Indian cooking, it’s common to bloom whole spices in oil in the beginning of the cooking process and I thought that’d be an interesting way of introducing more depth to the recipe. I chose two common spices in chilli; cinnamon stick and whole coriander seeds.

The rest follows pretty closely my other chilli recipe. This time I’ve decided to serve it on top of nachos — delightful!

Ingredients

Guajillo and ancho chillies: These mild to medium-hot chillies add a rich, slightly sweet flavour to the dish.
Smoked paprika: This ingredient gives the chilli a deep, smoky flavour that is characteristic of Oaxacan cuisine. It adds depth and complexity to the dish without overpowering the other flavours.
Cocoa powder: The star of the show in this recipe, cocoa powder brings a deep, rich flavour that pairs perfectly with the sweetness of the chillies.

Please check the recipe card below for full list of ingredients and amounts.

Making the Oaxacan-inspired Chilli Con Carne

Let me guide you through making this Oaxacan-inspired Chilli Con Carne. First things first, we need to make a chilli paste that's going to add all the depth of flavour to our dish. To do this, start by boiling some water in a small pot, then turn off the heat and let it sit for a bit. This is where the magic happens - add your two guajillo and ancho chillies to the hot water and let them soak for about 20-30 minutes until they're soft.

While our chillies are soaking, let's get started on the main event. In a large Dutch oven, heat up some oil over medium heat, then add a cinnamon stick and some coriander seeds - just toast them in the pan for about 30 seconds until they smell amazing. Next, add your chopped onion and cook until it's softened, which should take around five minutes. Don't forget to stir occasionally so nothing burns.

Once our onion is cooked, add the minced garlic and give it a good stir. Cook for another minute or two until it's fragrant. Now it's time to add in the meat - break up your minced beef with a spoon as you cook it, making sure it's nice and browned. Once our beef is cooked, stir in the chilli paste we made earlier, along with some taco seasoning, chilli powder, cumin, coriander, smoked paprika, cayenne pepper, black pepper, and salt. Let all these spices cook together for a couple of minutes to really bring out their flavour.

With our meat mixture cooking away, it's time to add in the rest of our ingredients. Stir in your carrots, celery, and any other vegetables you like - just sauté them for a few minutes until they're tender. Next, pour in crushed tomatoes, kidney beans, beef broth, and any leftover chilli soaking water we didn't use up earlier. Bring everything to a simmer, then cover the pot and reduce the heat to low.

Let our Chilli Con Carne cook away for 45-60 minutes, stirring occasionally, until the flavours have melded together beautifully. In the last 15 minutes of cooking, stir in brown sugar and cocoa powder - these will add a richness and depth that's just incredible. Once everything is cooked, remove the cinnamon stick and adjust the seasoning to taste. Finally, it's time to serve your delicious Oaxacan-inspired Chilli Con Carne hot, with all your favourite toppings.

Storing

After cooking the Oaxacan-inspired Chilli Con Carne, it's essential to store it properly to maintain its flavour and texture.

Firstly, let it cool down to room temperature before refrigerating or freezing it. This will help prevent bacterial growth and keep the chilli fresh for a longer period.

The cooked chilli can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to press plastic wrap directly onto the surface of the chilli to prevent any contaminants from getting in. Alternatively, you can also use a leak-proof container with a tight-fitting lid.

If you prefer to freeze it, transfer the cooled chilli into an airtight container or freezer bag, making sure to remove as much air as possible before sealing. Frozen chilli will last for up to 3 months. When reheating frozen chilli, make sure to defrost it first and then reheat it until hot throughout.

When storing in either the fridge or freezer, keep in mind that the acidity of the tomatoes may cause the chilli to separate slightly over time. However, this does not affect the flavour or safety of the dish.

Remember to always check the chilli before reheating it and adjust seasoning as necessary.

Frequently Asked Questions

Oaxacan-inspired Chilli Con Carne is a unique twist on traditional chilli con carne that incorporates ingredients from Mexican cuisine, specifically from the region of Oaxaca. Traditionally chocolate is used in these recipes but mine uses cocoa powder instead.
The preparation time is approximately 30 minutes, but the cooking time can range from 45-60 minutes, depending on how quickly your chilli comes together and the consistency you prefer.
I’ve used minced beef as the primary protein source in this Oaxacan-inspired Chilli Con Carne. However, feel free to substitute with ground turkey, pork, or even vegetarian options like beans or tofu for a meat-free version.