Chili con carne with chocolate

Ingredients for 4 servings:

• 250 g minced meat, half and half
• 250 g beef, e.g. shoulder
• 2 tbsp vegetable oil
• 1 large onion(s)
• 2 red chili peppers
• 2 ½ tbsp tomato paste
• 2 can/n tomatoes, chopped, or 8 fresh tomatoes
• 2 bay leaves
• 200 g kidney beans (can)
• 100 g corn (can)
• 500 ml vegetable stock
• 70 g dark chocolate
• 1 garlic clove(s)
• 1 red bell pepper(s)
• sour cream
• salt and pepper
• basil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

also for many guests, well prepared

A wonderful dish to prepare in advance for many guests! The trick is the chocolate, which brings out every last bit of flavor in the chili. Cut the beef into pieces, dry with paper towels, and add oil to a pan and heat. Brown the beef until crisp, remove from the pan, and keep warm. In the same pan, fry the minced meat, finely chopped onion, and garlic. Add the finely chopped chili (seeded or unseeded, if desired), tomato paste, and paprika. Reduce the heat to low. Caution: the tomato paste should roast, but don’t let it burn, or it will become bitter. Deglaze with stock, add canned tomatoes or peeled fresh tomatoes and bay leaves. Simmer on low heat with the lid closed for about 40 minutes. Break or chop the chocolate into small pieces, and add the rinsed kidney beans and corn to the chili. Just warm it up; no longer cooking is necessary. Add the chocolate and let it melt. Add the warm beef and season with salt, pepper, and perhaps cayenne pepper or more red chilies. Divide among plates or bowls and serve with a dollop of sour cream and basil leaves. Serve with a garlic baguette or boiled potatoes. A quick tip: It tastes even better the next day.