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Foodie Cornwall

Chilli Con Carne with a Cornish twist

A rich, smoky fusion rooted in Cornish and Mexican soil.

Cornish Chillies combines organic cultivation with culinary imagination, producing flavour-rich chilli products that add warmth and depth to every dish. Their Mole Sauce, a nod to Mexico’s storied spice blends, intertwines medium-heat Mexican chillies with dark cocoa to create a sauce that’s both comforting and bold. The connection goes deeper than taste – nineteenth-century Cornish miners once laboured in Mexican silver mines, leaving behind remnants of language, labour and food. This sauce honours that history, uniting two cultures across continents. In the kitchens of Cornwall and beyond, Cornish Chillies provides more than just heat – it delivers flavour steeped in heritage and grown with intention.

Serves 4

INGREDIENTS

500g minced beef or pork (or plant-based mince for a veggie alternative)
1 large onion, finely chopped
2 cloves of garlic, minced
1 red bell pepper, diced
400g tin of chopped tomatoes
2 tbsp Cornish Chillies Mole Sauce
1 tbsp tomato puree
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
400g tin of kidney beans, drained and rinsed
1 cup of beef or vegetable stock
1 tbsp olive oil
Salt and pepper to taste
Fresh coriander leaves for garnish

 

METHOD

  1. Heat the olive oil in a large pan over medium heat. Add the onions and cook until softened. Stir in the garlic and cook for 1 minute.

  2. Add the minced beef and cook until browned. If you’re using plant-based mince, follow the packaging instructions for best results.

  3. Stir in the red bell pepper, smoked paprika, cumin, and coriander, cooking for another 2 minutes to release the spices’ aromas.

  4. Mix in the chopped tomatoes, tomato puree, and Cornish Chillies Mole Sauce. Stir well to combine.

  5. Add the kidney beans and stock. Bring the mixture to a simmer, cover and let it cook gently for 25-30 minutes, stirring occasionally.

  6. Season with salt and pepper to taste. Remove the lid for the last 5 minutes of cooking to allow the sauce to thicken.

  7. Serve hot over rice, with tortilla chips on the side, or enjoy as a hearty filling for jacket potatoes. Garnish with fresh coriander leaves.

For extra flavour and heat,  try adding a Cornish Chillies Chocolate Habanero to add a lovely depth of flavour as well as heat.

CORNISH CHILLIES
07576 252664
www.cornishchillies.com