Chili con Carne
Chili con Carne
Ingredients
For the Chili
- 1 green chili, jalapeno, amount adjusted to taste
- 1 red bell pepper
- 1 onion
- 1 small spoon butter
- a little oil, as needed
- 500 grams minced meat
- 1 small spoon paprika
- 1 small spoon salt
- 1 small spoon pepper
- 1 small spoon cumin
- 1 small spoon dried coriander
- 1/2 small spoon cinnamon
- 2 cloves garlic, grated
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 can crushed tomatoes
- 1/2 cup water, or as needed
- 15 grams dark chocolate, chopped
- 1 can red kidney beans, drained and rinsed
For Serving
- 2 cups rice, cooked
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 cup sour cream, or Greek yogurt, for topping
Instructions
- 1
Finely chop the green chili (jalapeno), red bell pepper, and onion. Set aside.
⏱️ 10 min
- 2
In a large pot or Dutch oven, add 1 small spoon of butter and a little oil over medium-high heat.
⏱️ 1 min
- 3
Add the minced meat to the pot. Season with 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook, breaking up the meat with a spoon, until it is thoroughly browned. Remove the cooked meat from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 10 min
- 4
In the same pot, add the chopped onion and caramelize it over medium heat, stirring occasionally, until softened and lightly browned.
⏱️ 8 min
- 5
In the last minute of caramelizing the onion, add the grated garlic and cook until fragrant.
⏱️ 1 min
- 6
Add the chopped green chili and red bell pepper to the pot with the onions and garlic. Season the vegetables with another 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min
- 7
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 8
Pour in about 1 cup of beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits.
⏱️ 2 min
- 9
Return the cooked minced meat to the pot. Add the remaining beef broth, the can of crushed tomatoes, and a little water. Stir to combine.
⏱️ 3 min
- 10
Add the chopped dark chocolate to the chili mixture. Stir until it melts and is fully incorporated.
⏱️ 2 min
- 11
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld.
⏱️ 30 min
- 12
During the last 15 minutes of cooking, stir in the drained and rinsed red kidney beans.
⏱️ 15 min
- 13
Taste and adjust seasoning if necessary. Serve the chili hot over cooked rice.
⏱️ 2 min
- 14
Top each serving with shredded cheddar cheese and a dollop of sour cream or Greek yogurt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili con Carne
For the Chili
- 1 green chili, jalapeno, amount adjusted to taste
- 1 red bell pepper
- 1 onion
- 1 small spoon butter
- a little oil, as needed
- 500 grams minced meat
- 1 small spoon paprika
- 1 small spoon salt
- 1 small spoon pepper
- 1 small spoon cumin
- 1 small spoon dried coriander
- 1/2 small spoon cinnamon
- 2 cloves garlic, grated
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 can crushed tomatoes
- 1/2 cup water, or as needed
- 15 grams dark chocolate, chopped
- 1 can red kidney beans, drained and rinsed
For Serving
- 2 cups rice, cooked
- 1/2 cup shredded cheddar cheese, for topping
- 1/2 cup sour cream, or Greek yogurt, for topping
Instructions
- 1
Finely chop the green chili (jalapeno), red bell pepper, and onion. Set aside.
⏱️ 10 min - 2
In a large pot or Dutch oven, add 1 small spoon of butter and a little oil over medium-high heat.
⏱️ 1 min - 3
Add the minced meat to the pot. Season with 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook, breaking up the meat with a spoon, until it is thoroughly browned. Remove the cooked meat from the pot and set aside, leaving any rendered fat in the pot.
⏱️ 10 min - 4
In the same pot, add the chopped onion and caramelize it over medium heat, stirring occasionally, until softened and lightly browned.
⏱️ 8 min - 5
In the last minute of caramelizing the onion, add the grated garlic and cook until fragrant.
⏱️ 1 min - 6
Add the chopped green chili and red bell pepper to the pot with the onions and garlic. Season the vegetables with another 1 small spoon of paprika, 1 small spoon of salt, 1 small spoon of pepper, 1 small spoon of cumin, 1 small spoon of dried coriander, and 1/2 small spoon of cinnamon. Cook for 5-7 minutes until the vegetables begin to soften.
⏱️ 7 min - 7
Stir in the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 8
Pour in about 1 cup of beef broth, scraping the bottom of the pot to deglaze and loosen any browned bits.
⏱️ 2 min - 9
Return the cooked minced meat to the pot. Add the remaining beef broth, the can of crushed tomatoes, and a little water. Stir to combine.
⏱️ 3 min - 10
Add the chopped dark chocolate to the chili mixture. Stir until it melts and is fully incorporated.
⏱️ 2 min - 11
Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally, allowing the flavors to meld.
⏱️ 30 min - 12
During the last 15 minutes of cooking, stir in the drained and rinsed red kidney beans.
⏱️ 15 min - 13
Taste and adjust seasoning if necessary. Serve the chili hot over cooked rice.
⏱️ 2 min - 14
Top each serving with shredded cheddar cheese and a dollop of sour cream or Greek yogurt.
⏱️ 1 min