Chili con carne – A recipe for the best Mexican chili con carne with diced beef and delicious toppings.
Chocolate in chili con carne
Dark chocolate is added to the dish, which gives it depth and complements the chili perfectly. Don’t add too much chocolate. Just a little sweetness is needed. Use dark chocolate of 70%
Suggestions for toppings
Chili con carne can, of course, be eaten as is or with rice, but it tastes great with a lot of delicious toppings, such as:
- Crème fraiche, preferably 18% or 38%
- Grated cheddar
- Fresh finely chopped chili
- Coriander or parsley
- Tomato salsa
It can also be frozen, so you have an easy dinner for those days when you don’t have much time.
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Chili con carne
7-800 g beef, e.g., round of beef, cubed
2 onions, diced
3 cloves garlic, crushed
1/2 – 1 whole red chili, finely chopped
1 tbsp. paprika
1 tsp. cinnamon
1 tsp. cumin
350 ml beef stock
2 tin chopped tomatoes
30-35 g dark chocolate (I used 70 %)
1 tbsp. balsamic vinegar
Salt and pepper
1 tin kidney beans
Crème fraiche, preferably 18% or 38%
Parsley or coriander (optional)
Chili con carne
Trim the fat and any tendons off the meat. Then cut it into cubes.
Sauté the onion, garlic, and chili in the olive oil in a pot. Add the paprika, cinnamon and cumin. Add the meat and brown it. Pour the stock and the chopped tomatoes into the pot. Let it simmer without a lid over a medium heat for 30 min, so it boils. Then simmer the dish with a lid for 30 minutes. Stir the chili con carne every so often. Before serving, add the chocolate and beans and season the dish with salt, pepper, and balsamic vinegar.
Serve the chili con carne with rice, crème fraiche, nachos and optional parsley or coriander. Enjoy!