Chili con Carne
A hearty Tex-Mex chili of ground beef simmered with tomatoes, kidney beans, red wine and a warm blend of chili spices, finished with a cube of dark chocolate. Origin: American Southwest (Texas).
🍳 Cook: 130 min
Ingredients
| 4 tbsp | 60 ml | vegetable oil |
| 1 | green bell pepper, chopped | |
| 1 | yellow onion, chopped | |
| 2 1/2 lb | 1.1 kg | lean ground beef |
| 2/3 cup | 160 ml | red wine |
| 2 | beef bouillon cubes | |
| 2 x 16 oz | cans whole peeled tomatoes, chopped, juice reserved | |
| 12 oz | 340 g | tomato paste |
| 2 | garlic cloves, crushed | |
| 2 tbsp | 30 ml | dried parsley |
| 2 1/2 tsp | 13 ml | dried basil |
| 2 1/2 tsp | 13 ml | chili powder |
| 1 1/2 tsp | 7.5 ml | paprika |
| 1 tsp | 5 ml | cayenne pepper |
| 1/2 tsp | 2.5 ml | dried oregano |
| 1 tsp | 5 ml | salt |
| 1/2 tsp | 2.5 ml | black pepper |
| 15 oz | 425 g | kidney beans, drained |
| 12 drops | hot pepper sauce (e.g. Tabasco) | |
| 1 tsp | 5 ml | ground cumin |
| 1/2 tsp | 2.5 ml | dried marjoram |
| 1 cube | dark chocolate |
Instructions
- Heat the oil in a large saucepan over medium heat. Add the green pepper and onion; cook and stir until softened. Stir in the ground beef and cook until browned. Stir in the wine and crumble over the bouillon cubes; cook for a few minutes.
- Stir in the chopped tomatoes, tomato paste and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, oregano, cumin and marjoram. Stir in the salt and pepper.
- Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer for 90 minutes, stirring occasionally.
- Stir in the kidney beans and hot pepper sauce. Add the reserved tomato juice if more liquid is needed, and simmer for an additional 30 minutes.
- Stir in the cube of dark chocolate. If desired, whisk a little flour, cornmeal and water together until smooth, stir into the chili and simmer 10 minutes more until thickened.