Chili con Carne with Chocolate

Dark unsweetened chocolate rounds out the flavours in this amazing chili con carne! Although some argue that the dish originated in Mexico, it most likely was first made in Texas, and its use spread to Mexico with tourism. I had never tasted Chili con Carne before coming to Canada, where we were served it for our very first Canadian lunch by an immensely kind family that was helping us to settle here back in 1969. It is still one of my favourite meals and I dedicate this recipe to the Ivan Church family!

Also check out our Chili Bundles recipe and Mexicano Pizza.

Chili con Carne with Chocolate Recipe

INGREDIENTS:

2 pounds lean prime steak cut into cubes, or ground beef (1kg)

3 - 4 medium onions, chopped

4 cloves garlic, crushed

olive oil

1 medium - large green pepper, chopped

28 oz can Italian tomatoes (796ml)

14 oz can tomato sauce (400ml)

2 pkgs Oxo beef bouillon, or equivalent

2 tsp (10 ml) Worcestershire Sauce

2½ tbsp chili powder (37ml) or equivalent quantity of hot chili peppers ground with 1 tsp cumin seeds (5ml)

1/8 tsp paprika (.5ml)

1/8 tsp cayenne pepper (.5ml)

salt and pepper to taste

1 can red kidney beans, drained (400ml)

28 gram chunk of non-sweetened dark chocolate (optional)

METHOD:

Sauté beef in a little oil, add onions and garlic and cook till beef is browned.

Add green pepper and cook for about five minutes more.

Drain excess fats.

Add canned tomatoes and their liquid, along with all the other ingredients except the chocolate and the kidney beans.

Break the tomatoes down into chunks.

Heat to boiling, add the chocolate and stir till dissolved, then cover and simmer on low heat for 45 minutes to an hour.

Taste for spiciness, if it is too spicy, you can tone it down by the addition of some fresh squeezed lime juice, or by serving with sour cream as a side-dish.

Stir in kidney beans and simmer 15 minutes longer.

Serve with tortillas, and sweet corn on the cob or salad.

Green onion raita makes a great side-dish for chili!

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