Name: Chili Con Carne
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Ingredients: 2 lbs Ground Beef (80/20 blend); 1 large Yellow Onion; 4 cloves Garlic; 1 cup Beef Broth; 15 oz Red Kidney Beans (canned, drained); 28 oz Diced Tomatoes; 2 tbsp Tomato Paste; 2 tbsp Chili Powder; 1 tbsp Ground Cumin; 1 tsp Smoked Paprika; 0.5 oz Dark Chocolate (70% cocoa); 2 tbsp Olive Oil

"Experience the ultimate comfort in a bowl with this rich and smoky Chili Con Carne, featuring a secret touch of dark chocolate for unparalleled depth. This hearty stew combines perfectly browned beef with aromatic spices and tender kidney beans for a soul-warming meal that is even better the next day."

1 Ingredients

Qty	Item
2 lbs 907 g	Ground Beef (80/20 blend)
1 large 150 g	Yellow Onion
4 cloves 20 g	Garlic
1 cup 240 ml	Beef Broth
15 oz 425 g	Red Kidney Beans (canned, drained)
28 oz 800 g	Diced Tomatoes
2 tbsp 32 g	Tomato Paste
2 tbsp 16 g	Chili Powder
1 tbsp 6 g	Ground Cumin
1 tsp 2 g	Smoked Paprika
0.5 oz 15 g	Dark Chocolate (70% cocoa)
2 tbsp 30 ml	Olive Oil

2 Instructions

Step 1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until thoroughly browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.

Step 2. Add the finely chopped onion and minced garlic to the pot with the beef. Sauté for about 5 minutes until the onion is translucent and soft.

Step 3. Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook for 2 minutes while stirring constantly to "bloom" the spices and enhance their aromatic oils.

Step 4. Pour in the canned diced tomatoes (with their juices) and the beef broth. Stir well to combine and scrape any browned bits from the bottom of the pot.

Step 5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for at least 60 minutes. Stir occasionally to ensure the bottom does not scorch.

Step 6. Stir in the drained and rinsed kidney beans and the small piece of dark chocolate. Simmer uncovered for another 15-20 minutes until the chili has thickened to your liking.

Step 7. Season with salt and freshly ground black pepper to taste. Serve hot with optional toppings such as sour cream, shredded cheddar cheese, or sliced jalapeños.

·
Always bloom your spices in the oil/fat for 1-2 minutes before adding liquid to maximize flavor depth.
·
A small piece of dark chocolate or a teaspoon of cocoa powder adds a rich, professional-level complexity and mahogany color.
·
Chili always tastes better the next day after the flavors have had time to fully develop in the refrigerator.
·
If the chili is too thick, add a splash more beef broth; if too thin, simmer uncovered for longer.

? Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions and spices on the stove first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

How long does Chili Con Carne last in the fridge?

It will stay fresh and delicious for up to 4 days when stored in an airtight container. The flavors often improve by the second day.

Can I freeze this recipe?

Absolutely. This chili freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Is this chili very spicy?

This recipe is medium-mild. For more heat, add a chopped chipotle pepper in adobo sauce or a pinch of cayenne pepper during the spice-blooming stage.

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