Chili con carne with cocoa
6 servings
120 minutes
Chili con carne with cocoa is a culinary treasure of Mexican cuisine, where traditional spicy notes of tomatoes and chili peppers meet an unexpected yet refined hint of cocoa. This dish originates from Mexican recipes that used cocoa not only in sweets but also in meat dishes, adding depth to the flavor. The rich, hearty, and warming taste of this chili perfectly complements the softness of beans and the spiciness of lime, creating a harmonious balance. Beef stewed in aromatic sauce becomes tender, while spices reveal the full palette of flavors. Chili con carne with cocoa is the perfect treat for cozy evenings or friendly gatherings, especially when paired with fresh coriander and a piece of crusty bread.
1
Chop the meat in a food processor. Heat 2 tablespoons of oil in a pan and fry the meat, then transfer it to a pot.
- Beef: 750 g
- Olive oil: 3 tablespoons
2
Finely chop the onion and sauté in the remaining oil until soft, then add crushed garlic and chopped chili. Add beef to the onion mixture and cook over medium heat.
- Onion: 1 head
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Chili pepper: 1 piece
- Beef: 750 g
3
Add ground chili and flour, mix, then add broth, chopped tomatoes, and tomato puree. Season, bring to a boil, then cover and simmer for an hour, stirring occasionally.
- Ground red pepper: 2 teaspoons
- Wheat flour: 1 tablespoon
- Meat broth: 300 ml
- Canned tomatoes: 800 g
- Tomato puree: 3 tablespoons
4
Add cocoa and chopped peppers and cook for another 30 minutes. In the last 15 minutes, add beans and lime juice. Before serving, you can season with chili and coriander to taste.
- Cocoa powder: 1 tablespoon
- Red chili pepper: 1 piece
- Canned beans: 400 g
- Lime: 1 piece
- Ground red pepper: 2 teaspoons
