Chili con carne with cheese
4 servings
120 minutes
Chili con carne with cheese is a spicy and rich dish of Mexican cuisine that embodies the fiery flavor of peppers, the tenderness of meat, and the depth of spices. Its origins trace back to Tex-Mex cuisine, where it became a symbol of hearty and aromatic food. Slow-cooked beans, spicy ground beef, rich garlic and cumin aromas, along with the velvety tang of tomatoes create a perfect balance of flavors. The addition of dark chocolate adds depth by softening the heat and making the dish particularly refined. Grated cheese completes the composition by giving chili a creamy texture. It is an ideal treat for friendly evenings or cozy family lunches served with warm bread or fresh tortillas to fully reveal its flavor dimensions.
1
Soak the beans in cold water for 6-8 hours, then rinse and drain. Cook the beans until almost done for about 80 minutes.
- Beans: 250 g
2
Fry the minced meat in olive oil until the liquid evaporates and it lightly browns (10-15 minutes). Then transfer it to a deep pot where our chili will be cooked.
- Ground beef: 600 g
- Olive oil: 3 tablespoons
3
Chop the onion (into quarter rings), bell pepper (into pieces about 1 cm), chili pepper (1 piece finely chopped after removing seeds), and garlic also finely chopped.
- Red onion: 150 g
- Bell pepper: 1 piece
- Chili pepper: 3 pieces
- Garlic: 3 cloves
4
We mix all the spices in a mortar and grind them a little.
- Dried cilantro (coriander leaf): 1 teaspoon
- Oregano: 2 teaspoons
- Ground cumin: 1 teaspoon
5
We start by frying the onion until translucent and then add the other vegetables (bell pepper, chopped chili pepper, garlic), sautéing while stirring for about 5 minutes. Next, we add the spices and cook for another 2-3 minutes. We transfer our vegetables to the meat.
- Red onion: 150 g
- Bell pepper: 1 piece
- Chili pepper: 3 pieces
- Garlic: 3 cloves
- Dried cilantro (coriander leaf): 1 teaspoon
- Oregano: 2 teaspoons
- Ground cumin: 1 teaspoon
6
Peel the tomatoes (pour boiling water over them for a minute). Blend the tomatoes and add them to the pot.
- Tomatoes: 400 g
7
We have 2 chili peppers left, we cut one in half and remove the seeds, putting it in the pot, and place the other one whole.
- Chili pepper: 3 pieces
8
Add sugar and salt, mix everything carefully, and turn on medium heat, simmer for 5-7 minutes. Taste for salt. (add a little if needed)
- Sugar: 2 teaspoons
- Salt: 1 teaspoon
9
Next, we put the pre-cooked beans in a pot, mix them, add water (depending on the consistency, it should be moderately liquid). We add squeezed lime.
- Beans: 250 g
- Water: 150 ml
- Lime juice: 2 tablespoons
10
Cook covered for about 70-80 minutes on low heat with a gentle simmer, stirring occasionally.
11
Add chocolate 5 minutes before it's done and stir.
- Dark chocolate: 20 g
12
Serve with grated cheese.
- Hard cheese: 120 g
