There is nothing better on a cold winter’s night than a steaming bowl of chili served with toast or cornbread. This comfort food will warm your innards.
You will notice that we have added a tiny bit of dark chocolate (in the Mexican style) to add a richness to the mixture. Don’t add too much though or the chocolate will be tasted in the recipe.
Enjoy!
Chile Con Carne
Ingredients
- 2 onions (diced)
- 2 garlic cloves (minced)
- 1 Tsp ground cumin
- 1 Tbsp chili powder
- 1 Tsp paprika
- 1 Lb. or 500 gm stewing beef or lean ground beef
- 1 red or green or yellow sweet pepper (cut into bite-sized pieces)
- 1 stalk chopped celery
- 2 14 oz (398 ml) tin unsalted diced tomatoes or fresh that have been peeled and chopped
- 1 cup 250 ml unsalted beef broth
- 1 Tsp salt or to taste
- freshly ground pepper
- 1 piece dark chocolate (about size of thumbnail)
drained
- 1 19 oz (498 ml) tin (black beans)
Directions
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Heat a large frying pan. Add 1 tbsp of butter and 2 tbsp of olive oil. When the butter has melted, add the onions and garlic and cook until translucent and soft. |
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Add the spices (cumin, chili powder, paprika) to the onion and garlic and dry fry for about 2 - 3 minutes. Add the beef and saute until the beef is browned all around. Add the celery and pepper and cook for about 2 minutes, constantlyt turning the mixture over. |
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Add the tomatoes and beef broth and stir. The mixture should be turning a nice dark colour. Put the mixture in a large pot and dd the salt and pepper and chocolate. The little bit of chocolate adds a richness to the dish. Cover and simmer for 20 - 30 minutes, stirring occasionally. |
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Add the drained beans and then bring to a boil. Reduce the heat to simmer and simmer for 10 minutes uncovered. |
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Taste for seasoning and then turn off the heat and cover and let sit for 10 minutes to allow the flavours to blend. |
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Nicely served with a sprinkle Nacho cheeses or cheddar cheese and/or sour cream. Cornbread or toast is a nice side to this meal. |