Is there anything better than a full plate of Chilli con carne with a rich and spicy flavour? I don't think so, especially if you add a little dark chocolate. Every time Chilli con carne is on my menu, it instantly brightens up my day! I grab a tortilla and enjoy the delicious flavours. Just as Columbus discovered chilli with America in the 15th century, here's your chance to discover this fantastic dish with me 😉.
Chilli con carne is a Mexican stew suitable for all seasons and all days of the week. With its fantastic flavour, achieved through a blend of spices that can be adapted to the local environment, it is no wonder that Chilli con carne is very popular all over the world.
The taste is always slightly spicy and sweet at the same time, with colourful ingredients that not only captivate the taste buds, but are also simply charming to look at. You could say that everyone who makes it has a trick or ingredient that contributes to its unique taste - I use coffee ☕ and dark chocolate 🍫.
Of course, it goes without saying that the key to a good Chilli con carne is the right blend of spices, which is why I prefer to make it myself. I don't add hot chilli during cooking because my son is not a fan of spicy food. I achieve the spiciness by adding the chilli oil when I serve the dish on the plate.
On these cold days, stews are more often on the table. They may take a little longer to prepare, but the good news is that they can be made the day before, and in large quantities. As a rule, there are hardly ever any leftovers, but if there are, Chilli con carne can be put in the freezer - for when there is no time to cook. This recipe might come in handy when you need to feed more mouths at a winter party, skiing or family gathering.
Ingredients for the spice mixture:
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cloves
- 0,5 teaspoon of ground pimento
- 0,5 teaspoon of cinnamon powder
- 0,5 teaspoon of ground coffee
- bay leaf
Ingredients for Chilli:
- 3 onions
- olive oil
- 1 kg minced beef
- 500 g of canned tomatoes (passata)
- 600 g of water
- 200 g of corn (canned)
- 800 g red of beans (canned)
- 10 g of dark chocolate (at least 70% cocoa)
- salt to taste
If using whole spices, first crush them in a mortar.
Place a large pot over a high heat. Add the olive oil, heat it and add the beef. Fry for 5 minutes until the meat is well browned. Scrape the bottom of the pot well with a spatula to capture all the aromas. Transfer the meat to a plate.
Peel and finely chop the onion. Put the pot in which the minced meat was roasted back on a medium heat. Add the olive oil and the chopped onion. Fry for 5 minutes, stirring occasionally. Then add the spices and fry for a further 2 minutes until the spices smell nice.
Put the meat back in the pot and add the chopped tomatoes (passata) and water. Stir, cover with a lid and cook over a low heat for 2 hours.
When the meat is cooked, add the corn, beans and dark chocolate. Salt to taste. Stir to melt the chocolate.
When cooked simply serve in the cooking pot or separate on plates. We often eat it with tortillas. Rice is also a great accompaniment.
Bon appetit!
Thanks for reading,
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