Chili Con Carne with Two Kinds Of Meat and Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs 30 mins |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g round beef
- 300 g beef oulash or schnitzel in cubes
- 1 onion (s), white
- 1 onion (s), red
- 2 cloves garlic)
- 200 ml red wine or grape juice
- 1 tablespoon sea salt
- 2 tablespoon pepper, more colorful
- 2 n / a Chilli pepper (s), chopped e.g., Habaneros, Thai chillies, jalapeños
- 1 can (s) tomato (s), peeled
- 1 can kidney beans
- 1 can corn kernels
- 1 bar dark chocolate, at least 60% cocoa
- sour cream or crème fraîche
- tomato paste
- salt and pepper
- thyme
- sage
- Spice mix for meat dishes
Print Recipe
Pin Recipe Instructions
- Chop the onions, garlic and chili peppers. It is best to wear kitchen gloves for the chilli peppers. If you like it spicy, leave the seeds in, otherwise remove the seeds before chopping. Drain the corn kernels and kidney beans.
- Have all the ingredients ready.
- Heat a large Dutch oven and wait until it is hot, then add olive oil. Fry the meat in portions and then remove.
- Fry the onions in the meat juice until translucent, then add the garlic. Add the meat again, let it get hot, then deglaze with red wine. Grape juice can also be used when children are eating. Add the spices, but the herbs later. Add the chilli pieces. Add the beans and corn, as well as the tomatoes. Season everything with tomato paste.
- Let the chilli stew in the oven preheated to approx. 140 degrees for 2-3 hours, stirring occasionally, adding liquid (water or broth) if necessary.
- Remove the dish, then roughly crumble the chocolate and pour it in, stir in well and leave in the oven again until the chocolate has flowed nicely. Season everything again with salt, pepper and herbs.
- Serve the chilli in deep plates or, if you have one, in small serving pans, put some sour cream on top.
- As a side dish you can e.g., Rice or simply baguette is enough.
- As with all stews, the same applies here: the next day it tastes almost better! Or you can generally do a little more and freeze the rest. So you always have something in stock.
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