Chilli con carne 'tastes like it's been simmering all day' if you add 1 unexpected ingredient
It's the perfect meal for Bonfire Night but one ingredient elevates it, says Gousto chef Sophie Nahmad
If you're having a Bonfire Night party, a bowl of piping hot chilli con carne is the perfect way to fill up your guests. In fact, it's become a popular meal of choice for many on November 5.
UK searches for the spicy meat dish have surged by 40 per cent in the last month, perhaps also down to the chillier weather. The popular dish is one that many people think they know how to make, usually serving it with rice and sour cream.
Gousto chef Sophie Nahmad has shared a secret trick chefs use to elevate the flavour. And it involves adding a cup of an unexpected ingredient to the pan.
Sophie, lead recipe developer at Gousto, said the trick to making your chilli taste like it's simmered all day long is to add a cup of coffee to the pan while cooking.
She said: "Coffee might not be the first thing that comes to mind when cooking chilli. But its roasted, earthy notes bring out the richness of the beef and spices, adding depth and balance. It’s an easy upgrade that makes a big impact.”
It seems coffee isn’t just for your morning pick-me-up anymore. It’s making its way into marinades, sauces and now, to elevate the humble chilli con carne.
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Sophie explained: "Coffee enhances savoury flavours in the same way chocolate or stout does. It deepens the umami.
"It’s a trick chefs have used for years, and now home cooks are catching on. Adding just 100ml of strong brewed coffee to your chilli gives it a slow-cooked, restaurant-quality finish.”
Here's how to make it.
Coffee-Infused Chilli Con Carne
Serves: 6 Prep: 20 mins Cook: 1 hr
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g minced beef
- 1 red pepper, chopped
- 1 tbsp tomato purée
- 400g chopped tomatoes
- 400g kidney beans, drained
- 250ml beef stock
- 100ml strong brewed black coffee
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper to taste
Method
- Heat oil in a large pan, cook onion and garlic until softened.
- Add beef and brown thoroughly. Stir in tomato purée and spices.
- Pour in chopped tomatoes, chopped peppers, beans, stock and coffee. Simmer for 45–50 minutes until rich and thick.
- Serve with rice, lime and sour cream for a bold, balanced finish.
"This simple addition turns everyday chilli into something special,” said Sophie. "It’s unexpected, rich and makes the dish taste like it’s been simmering all day, even if it hasn’t."
Chocolate is another ingredient that can enhance the flavour of chilli con carne. Chef Tom Kerridge adds a 'good grating of chocolate to my chilli'. He told the Daily Mail he uses 100 per cent cocoa chocolate in his recipe.
More flavour-forward chilli recipes are available on the Gousto Chilli Recipes Hub .