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  • Writer's pictureDavid

Chile con Carne Oaxaqueño

An authentic chilli recipe from Oaxaca

One of the defining features of this traditional - and wonderful - chilli dish, is that it uses a variety of chillies. Traditionally ancho and guajillo. I’ve used Serrano, dried guajillo and jalapeño, as well as chipotle paste. Use what you have, and make it as hot as you like; if you use good chillies, you’ll add to the heat, but they’ll also add to the flavour.



diced pork - I had venison

1/2 onion

2 oranges - I had a tangerine and a lime

small tomatoes


2 ancho chillies

3 guajillo chillies - I used 1 Serrano, 1 guajillo and some chopped jalapeños

bay leaves



oregano, ground cumin

chipotle paste

tomato purée

ground almonds

black beans

dark chocolate


Watch the video


  • Finely chop the onion and garlic

  • chop the tomatoes into chunks

  • juice the orange and lime - or whatever fruit you’re using

  • Finely chop the chillies

  • Heat oil in a frying pan, add the onion & garlic, and cook till they soften (5-10 minutes)

  • Add the venison - or pork - or chicken - or aubergine - or whatever your main protein is

  • Stir through and brown the meat

  • Add the chillies, tomatoes and herbs & spices, vinegar, tomato purée and fruit juice

  • Add hot water and stir everything through

  • Cook down for 10-15 minutes

  • Add the bay leaves and chipotle

  • Stir through and simmer for 45 minutes

  • Add the chorizo and black beans (not drained)

  • Grate a healthy amount of dark chocolate into the pan

  • 2 large spoons of ground almonds - or other nuts, or toasted breadcrumbs

  • Stir through and cook for a further 20 minutes

  • Serve with whatever your like - I used brown rice

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