Chili Con Carne with Four Kinds Of Chili and Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g minced beef
- 1 onion (s)
- 2 cloves garlic)
- 125 ml red wine, stronger
- 1 tablespoon cumin
- 1 tablespoon salt, coarse
- 2 tablespoon pepper, more colorful
- 1 chilli pepper (habanero), fresh
- 3 chilli pepper (s) (Thai chilli), fresh
- 2 chilli pepper (s) (jalapenos), fresh or straight from the glass
- 1 chilli pepper (s), Dutch
- 2 cans tomato (s), peeled, 400 g each
- 2 cans corn kernels, 00 g each
- 2 cans kidney beans, 400 g each
- 1 packet tomato (s), strained, 500 g
- tomato paste
- 1 bar chocolate, at least 60% cocoa, 00 g
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Put a large saucepan on the stove and heat it up, wait until it gets hot in the saucepan. Then cover the bottom of the pot with olive oil and fry the minced meat. In the meantime, dice the onion and garlic and add to the meat, fry briefly, then deglaze with the red wine. Crush the spices (cumin, salt, pepper) in a mortar and add to the meat, reduce the red wine. Turn the stove down to half the flame.
- Put on rubber gloves and chop all the chillies (with or without seeds, depending on your taste) and add to the meat. Drain the beans and corn and add to the meat, as well as the tomatoes. Add tomato paste to taste and simmer for a good 45 minutes.
- Then break the chocolate into pieces, distribute in the chilli and let simmer again for a good 45 minutes. Season to taste again with salt and pepper.
- Serve in deep plates. Personally, I don`t serve side dishes, either red wine or a cold beer as a drink. For people for whom this is too spicy, I recommend serving sour cream separately, which can then be stirred in as desired to soften it. And like any stew, it tastes even better the next day.
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