John Myers
Chili Con Carne with Beer and Chocolate
The perfect chili con carne with beer and chocolate recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 500 g Roast beef
- 150 g Mixed with bacon, diced
- 3 Pc. Onions
- 2 Pc. Garlic cloves
- 200 g Tomato paste
- 800 g Canned tomatoes
- 250 ml Vegetable broth
- 250 ml Beer dark
- 1 tsp Oregano
- 2 tsp Cumin
- 0,5 tsp Coriander
- 3 tbsp Chili powder
- 50 g Dark chocolate 85%
- 2 Can Kidney beans
- Fry the minced meat in vegetable oil until crumbly. Cut the beef into bite-sized pieces and brown in another pan. Fry the smoked bacon in a large saucepan for a few minutes. Finely dice the onions, chop the garlic and add both to the bacon.
- Press the tube of tomato paste into the saucepan, add the canned tomatoes and mash them lightly. Add the vegetable stock and the beer and bring to the boil briefly. Season with oregano, cumin, coriander and chili powder, reduce the heat and let simmer.
- Break the chocolate into pieces and stir into the tomato sauce. After ten minutes, add the beef and minced meat to the saucepan. Let everything simmer for about two hours, stirring occasionally.
- Heat kidney beans and serve as a side dish with the chilli.
- Tip 5: the next day the chilli tastes even better!
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