Chili con carne with beer and chocolate

A popular Mexican one-pot dish, enriched with a vibrant array of spices, beer, and a piece of dark chocolate. The preparation of the dish is not the fastest, but it is very simple, as we cook the chili in one pot, adding the ingredients gradually. The prepared dish is served with corn chips, and cornbread is also a good accompaniment.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 150 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Oil, olive

  • 2 piece Onion, raw

  • 2 pod Garlic, fresh

  • 450 g Meat, beef, ground

  • 1 piece Bell pepper, red, fresh

  • 1 piece Carrot, fresh

  • 2 piece Green, raw

  • 200 ml Alcohol, Beer

  • 2 teaspoons Spices, chili powder

  • 1 teaspoon Spices, cumin, seeds

  • 0.5 teaspoons Spices, coriander - dried leaves

  • 0.5 teaspoons Spices, cinnamon, ground

  • 0.5 piece Spices, cinnamon, ground

  • pieces Salt, table

  • pieces chocolate, dark

  • 1 can Tomato, pieces - can

  • 250 g Tomato sauce, without salt

  • 1 can Beans, grains

  • 1 can Corn, yellow, in brine

  • pieces Water

Steps

  1. Peel the onion and garlic and chop them separately into small pieces. Cut the pepper and celery into pieces. Grate the carrot.

  2. Pour olive oil into a deep pan or pot and sauté the onion. Once translucent, add the garlic, stir to release the aroma, then remove the garlic and onion from the pot and store them in a container.

  3. Add a bit more oil to the pan/pot if needed and brown the meat. Once all the liquid has evaporated and the meat pieces are nicely browned, return the onion and garlic to the pot, stir, then add the celery, pepper, and carrot. Stir and let everything simmer a bit.

  4. Add the spices: 2 teaspoons of chili, half a teaspoon of coriander, and a teaspoon of cumin. Stir and simmer. Pour in 200 ml of beer, stir, and add half a teaspoon of ground cinnamon and half a cinnamon stick. Cook on moderate heat for 5 minutes.

  5. Add diced tomatoes and tomato puree, along with a piece of dark chocolate. Stir and taste. Add salt or other spices if needed. Cover and simmer the chili on low heat for about 1 hour and 15 minutes. Stir occasionally and add a bit of water or beef stock if necessary (you can also use a stock cube).

  6. Add the drained beans and corn and simmer on low heat for at least another 45 minutes. Serve with bread or tortillas. When serving, add grated cheese and parsley if desired.

Nutrition Information (Per 100g)

  • Calories: 141.57 kcal
  • Fat: 4.16 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 16.7 g
    • Sugars: 1.76 g
  • Protein: 8.32 g
  • Fiber: 3.65 g

Advice

We can determine how spicy the dish will be. 2 teaspoons of chili ensure that the chili is just spicy enough to warm us up a bit and not burn. The amount can be reduced or increased as desired.