Chile Con Carne

Posted on by February 3, 2013

Chile Con Carne

Print recipe
Serves 4 - 6

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

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.
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.
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.
Add the drained beans and then bring to a boil. Reduce the heat to simmer and simmer for 10 minutes uncovered.
chili con carne cooking
Taste for seasoning and then turn off the heat and cover and let sit for 10 minutes to allow the flavours to blend.
Nicely served with a sprinkle Nacho cheeses or cheddar cheese and/or sour cream. Cornbread or toast is a nice side to this meal.