Chili Con Carne
I admit it. I will never have enough of soups during winter. Is there anything better to fuel you on a cold day, than a warm savory bowl of soup? Well, there might be. Chili con carne is a fantastic alternative to add to your winter meal repertoire. This version is super easy to make and – thanks to an unexpected ingredient – as hearty as you need it to be. To round things off, adding some dark chocolate gives richness and extra layers of flavor to the dish. And you can still enjoy this spicy stew as a soup if you want – just make sure to add more liquid during cooking and eat it by the spoonful. Though, better yet, make a full meal out of it. Serve it over steaming rice, garnished with some cilantro leaves, chopped scallions and squeezed lime juice. Lastly, something refreshing to the side, such as a dollop of yoghurt, guacamole sauce or some avocado slices, works wonders.
INGREDIENTS
500 grams minced beef
1 medium yellow onion
1 garlic clove
1/4 cup avocado oil
1 tsp cumin
1/2 tsp chili powder
1 tsp sugar
3-4 tbsp tomato paste
1 tbsp white wine vinegar
3 cups vegetable stock
1 cinnamon stick
1/2 cup sweet corn
1/2 cup kidney beans
25 grams dark chocolate
Salt to taste
INSTRUCTIONS
Step 1
First, dice the onion, mince the garlic and gather the rest of the ingredients. Heat the oil in a pot over medium high heat, then add the onion.
Step 2
Add the cumin and the chili powder, salt to taste and let the onion sauté for about 5 minutes until translucent. Then, add the garlic and continue sautéing for 1 minute.
Step 3
After that, add the minced beef and cook – stirring and breaking any large chunks – until the meat is nicely brown for 8-10 minutes. Add the tomato paste, sugar, vinegar and vegetable stock and stir.
Step 4
Now, place the jalapeno pepper and cinnamon stick into the pot. Lower the heat to medium, cover and let it simmer for 20-25 minutes, stirring occasionally and adding some water if needed.
Step 5
Once the meat is cooked and tender, lower the heat. Add the chocolate and stir until melted. Finally, stir in the – rinsed and drained –corn and beans, salt to taste and let it simmer for 5 more minutes.
Note
Chili con carne is even better enjoyed the next day, because when you let it sit in the fridge the flavors have more time to blend together.
Chili con Carne
Ingredients
- 500 grams minced beef
- 1 onion yellow or white
- 1 clove garlic
- 1/4 cup avocado oil or vegetable oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tsp sugar
- 4 tbsp tomato paste
- 1 tbsp white wine vinegar
- 3 cups vegetable stock
- 1 jalapeno pepper
- 1 stick cinnamon
- 1/2 cup sweet corn
- 1/2 cup kidney beans
- 25 grams dark chocolate
Instructions
- Dice the onion and mince the garlic. Heat the oil in a pot over medium high, then add the onion.
- Add the cumin and the chili powder, salt to taste and let the onion sauté for about 5' until translucent. Add the garlic and continue sautéing for 1'.
- Add the minced beef and cook – stirring and breaking any large chunks – until the meat is nicely brown for 8'-10'. Add the tomato paste, sugar, vinegar and vegetable stock and stir.
- Place the jalapeno pepper and cinnamon stick into the pot. Lower the heat to medium, cover and let it simmer for 20'-25', stir and add some water occasionally if needed.
- Lastly, lower the heat, add the chocolate and stir until melted. Stir in the – rinsed and drained –corn and beans, salt to taste and let it simmer for 5' more.
