Photo: Sorin Gheorghita
Heston Blumenthal's rich chilli con carne with spiced butter recipe
23 ingredients
20 min + 1 hr 10 min
4 people
openrecipes
Adding the spiced butter to the chilli just before you serve it will make it rich and unctuous.
Estimated Nutrition (whole recipe, rough)
764
Calories
38g
Protein
56g
Fat
24g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Star Anise | not in our table | 0 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 olive oil
- tbsp minced beef (10% fat)
- 450 large onion, diced
- g whole star anise
- 1 cloves garlic, peeled and crushed
- 2 green chilli, deseeded and diced
- 3 tomato purée
- 1 a bottle red wine (37.5cl)
- 2 can chopped tomatoes
- tbsp beef stock
- 0.5 can red kidney beans, drained and rinsed
- 400 jar Fragata Pimiento Piquillo peppers, drained and roughly chopped
- g olive oil
- 500 ground cumin
- ml chilli powder
- 400 smoked paprika
- g tomato ketchup
- 230 Worcestershire sauce
- g Marmite
- 2 butter, softened to room temperature
- tbsp soured cream
- 1.5 Cheddar cheese, grated
- tsp limes, grated zest and juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes