This meal doesn’t need any introduction. Meals of this type are the reason why I love the season change. I enjoy summer a lot, but I am always dreaming about cold months, which make me to cook more and have more fun in the kitchen. I love stews. The only part I do not enjoy is the chopping. For the rest, it is always an easy and impressive winner – Satisfying Chili con Carne.
This recipe has been inspired by a great Canadian cook: Old Fat Guy. Definitely worth to try his version of Chili con Carne, too. I also love cooking with wine. It gives such an awesome flavour to red meats. Oh my, and the chocolate is a comforting addition, too.
Serve with fresh bread, green salad, tortillas or baked potatoes.
Total Time: 1 hour 30 minutes
500g lean minced beef
1 tablespoon of a lard
Sea salt and ground black pepper
A splash of olive oil
2 medium onions, peeled and finely chopped
1-2 chilies, finely chopped (depending on their spiciness)
1 teaspoon of oregano, cumin, coriander, smoked paprika and caster sugar
2 cloves of garlic, crushed, peeled and finely chopped
1 large sweet paprika, washed, cleaned and finely chopped
1 cup of red wine
1 tin of chopped tomatoes (fresh optional)
1 small jar of sweet corn, rinsed
1 tin of kidney red beans, rinsed
1 tablespoon of tomato purée
2 cubes of quality dark chocolate (I used 70%)
Fresh bread, potatoes and green salad to serve it
In a large non sticking casserole pan melt 1 tablespoon of lard on high heat.
Mince in. Roast it for a couple of minutes until it gets beautifully brown. Season well with sea salt and pepper. Set aside.
A splash of olive oil into the pan. Add onions and all the herbs and spices (chili, oregano, cumin, coriander, paprika). Flavour up with a bit of sugar.
Sauté for about 4 minutes on medium heat until the onions soften a bit.
Stir in the garlic and let it smell out for 1 minute.
Paprika in. Pour in the wine and reduce.
Next, add the beef back into the pan. Then, stir in the chopped tomatoes, corn and kidney beans. Baste it with 1 cup of hot boiling water and thicken with 1 tablespoon of tomato purée. Taste and season accordingly.
Lower the heat, cover with a lid and simmer for about 45 minutes. Finish with the chocolate. Taste.
Serve immediately or let the Chili con Carne cool down and refrigerate until the next day. The taste will be even better. You can also freeze it and take it out for a fast mid-week dinner.
Makes 4 serves.