Chili Con Carne

Name: Chili Con Carne (Upgraded)
Total time: 2 h
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1.5 lb Ground Chuck; 4 oz Chorizo-removed from casing; 1 Yellow Onion-diced; 2 Jalapenos-seeded and minced; 1 Red Bell Pepper-diced; 28 oz Canned Crushed Tomatoes; 15 oz Canned Kidney Beans-drained and rinsed; 15 oz Canned Black Beans-drained and rinsed; 3 tbsp Chili Powder; 1.5 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper; 1 tsp Oregano-dried; 1 tsp Salt; 1/2 tsp Black Pepper; 2 tbsp Olive Oil; 2 cups Beef Broth; 1 oz Dark Chocolate-70% cacao, chopped; 1 tbsp Apple Cider Vinegar

⏱2h

👥6

🔥400 cal

Medium

🍽️Tex-Mex

A more complex chili with deeper flavors, achieved through browning the meat thoroughly and using a blend of chili peppers. Includes a touch of dark chocolate for richness.

1.5 lb Ground Chuck

4 oz Chorizo-removed from casing

1 Yellow Onion-diced

2 Jalapenos-seeded and minced

1 Red Bell Pepper-diced

See all 19 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥400 cal

Medium

🍽️Tex-Mex

A more complex chili with deeper flavors, achieved through browning the meat thoroughly and using a blend of chili peppers. Includes a touch of dark chocolate for richness.

#chili #beef #spicy #comfort food

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium-high heat.
Add Ground Chuck and Chorizo and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Yellow Onion, Jalapenos, and Red Bell Pepper to the pot and cook until softened, about 7-10 minutes.
Stir in Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Oregano, Salt, and Black Pepper. Cook for 1 minute more, stirring constantly.
Add Canned Crushed Tomatoes, Canned Kidney Beans, Canned Black Beans, and Beef Broth to the pot. Bring to a boil, then reduce heat and simmer for at least 90 minutes, stirring occasionally.
Stir in Dark Chocolate and Apple Cider Vinegar during the last 15 minutes of simmering. Stir until chocolate is melted.
Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Ingredients

1.5 lb 680 g Ground Chuck
4 oz 115 g Chorizo-removed from casing
1 1 medium Yellow Onion-diced
2 2 medium Jalapenos-seeded and minced
1 1 medium Red Bell Pepper-diced
28 oz 795 g Canned Crushed Tomatoes
15 oz 425 g Canned Kidney Beans-drained and rinsed
15 oz 425 g Canned Black Beans-drained and rinsed
3 tbsp 45 mL Chili Powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cayenne Pepper
1 tsp 5 mL Oregano-dried
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
2 tbsp 30 mL Olive Oil
2 cups 480 mL Beef Broth
1 oz 28 g Dark Chocolate-70% cacao, chopped
1 tbsp 15 mL Apple Cider Vinegar

Equipment

Large pot or Dutch oven
Spoon
Cutting board
Knife

Instructions

Heat Olive Oil in a large pot or Dutch oven over medium-high heat.
Add Ground Chuck and Chorizo and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Yellow Onion, Jalapenos, and Red Bell Pepper to the pot and cook until softened, about 7-10 minutes.
Stir in Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, Oregano, Salt, and Black Pepper. Cook for 1 minute more, stirring constantly.
Add Canned Crushed Tomatoes, Canned Kidney Beans, Canned Black Beans, and Beef Broth to the pot. Bring to a boil, then reduce heat and simmer for at least 90 minutes, stirring occasionally.
Stir in Dark Chocolate and Apple Cider Vinegar during the last 15 minutes of simmering. Stir until chocolate is melted.
Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Nutrition per serving

Calories 400

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Chili Con Carne

Chili Con Carne

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