Chilli con carne Yorkies

Chilli Con Carne Yorkies

I should come clean right off the bat and admit that I stole this idea shamelessly from the Great British Bake Off.

A few weeks back the bakers had to make perfectly formed, identical Yorkshire puddings, along with delicious fillings.  I was reassured to discover that most of them struggled with what I thought would be quite a simple task.  Clearly making a perfect and crispy Yorkie isn’t as easy as it looks!

I’d already decided to make chilli con carne for Sunday lunch but wondered if I could add a twist by serving the whole thing in a Yorkie.

The result?  It worked an absolute treat!  I think there might be a few more dishes arriving in Yorkshire puddings in the future!

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For the chilli
  • 1 tablespoon of olive oil
  • 1 onion, finely sliced
  • 1 red pepper, deseeded and diced
  • 2 gloves of garlic, minced
  • ½ teaspoon of chilli powder
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground coriander
  • ¼ teaspoon of cinnamon
  • 17½ ounces / 500g lean mince
  • 1 x 14 ounces / 400g can of chopped tomatoes
  • 1 x 14 ounces / 400g can of red kidney beans, drained and rinsed
  • 2 tablespoons of tomato ketchup
  • 2 tablespoons of tomato puree
  • 0.17 ounce / 5g dark chocolate
 For the Yorkshire puddings
  • 8 tablespoons of vegetable oil
  • 8 ounces / 225g plain flour
  • ¼ teaspoon of salt
  • 6 large eggs, beaten
  • 10½ fluid ounces / 300ml whole milk


Heat the oil in a large casserole dish and add the onion, red pepper and garlic and saute for five minutes.

Add the chilli, cumin, coriander and cinnamon and give everything a good stir until combined.

Break the mince up in the casserole dish and stir until it’s browned and coated in the veg and spices.

Add the tomatoes, red kidney beans, ketchup, tomato puree and chocolate and stir until the chocolate has melted.

Bring to the boil then put a lid on the dish, cover and simmer for an hour while your prepare the Yorkshire puddings.

Chilli Con Carne Yorkies

Preheat the oven to 220°C / 428°F (200°C / 392°F fan).

Fill four 7-inch / 18 cm cake tins with the vegetable oil (2 tablespoons in each) and place the tins in the hot oven.

Sift the flour and salt into a bowl and then add the eggs and beat with a metal whisk.

Slowly add the milk to the mixture, whisking until everything comes together in a nice smooth batter.

Moving quickly (you don’t want the tins or oil to cool too much), take the tins from the oven, divide the batter mixture between them and return to the oven.

Bake for 20-25 minutes until golden and crisp.

Once the chilli has cooked, serve in the hot Yorkshire puddings.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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