Easy Chilli Con Carne (Print Version)
# Ingredients:
→ Main Ingredients
01 -
750g ground beef (preferably 10% fat content)
02 -
2 teaspoons vegetable oil
03 -
1 medium onion, diced small
04 -
3 garlic cloves, minced
→ Spices & Seasonings
05 -
2 teaspoons mild chili powder
06 -
1 tablespoon smoked paprika
07 -
1 tablespoon ground cumin
08 -
1 tablespoon dark brown sugar
09 -
Sea salt and black pepper to taste
→ Vegetables & Liquids
10 -
800g canned diced tomatoes
11 -
2 tablespoons tomato paste
12 -
800g red kidney beans, rinsed and drained
13 -
2 red bell peppers, cut into chunks
14 -
300ml warm beef broth
15 -
25g high-quality dark chocolate (70% cocoa or higher)
# Instructions:
01 -
Pour the oil into a large pot and set it over medium heat. Once hot, add your ground beef and let it cook for about 5-10 minutes, breaking it apart with a wooden spoon as it browns. You want it nicely colored all over with some golden bits starting to form.
02 -
Turn the heat down to medium-low. Toss in your diced onion, minced garlic, chili powder, paprika, cumin, brown sugar, and a generous pinch of salt and pepper. Let everything cook gently for another 10 minutes, stirring often to toast those spices and soften the onions. If things start sticking to the bottom, just lower the heat a bit.
03 -
Now it's time to add the canned tomatoes, tomato paste, kidney beans, chopped bell peppers, and beef broth. Give everything a good stir to combine, then place a lid on your pot.
04 -
Let your chili bubble away gently on low heat for 45 minutes. This slow simmer is where all the magic happens - the flavors meld together beautifully and the sauce thickens up perfectly.
05 -
Take the pot off the heat and stir in the dark chocolate until it completely melts into the chili. This adds incredible depth and richness to the sauce.
06 -
Taste your chili and adjust the seasonings as needed. If you prefer more heat, add extra chili powder bit by bit until it's just right. Serve hot with your favorite toppings and sides.
# Notes:
01 -
For best results, use ground beef with 10% fat content. Leaner meat (5% fat) may turn out a bit tougher, while fattier options (20% fat) are more budget-friendly but you might want to drain off excess grease.
02 -
If you use garlic paste instead of fresh cloves, the conversion is roughly 1 teaspoon paste per clove of garlic.
03 -
The dark chocolate must be high-quality with at least 70% cocoa solids. Don't substitute with milk or semi-sweet chocolate as it'll make the dish too sweet. If you don't have proper dark chocolate, it's better to skip it entirely.
04 -
You can use any color bell peppers you have on hand - red and green work particularly well.