Texas Chili

Ingredients for 3 servings:

• 1 onion(s)
• 8 mushrooms
• 1 bell pepper(s), red or green
• 3 tomatoes
• 1 can kidney beans
• 1 clove(s) garlic
• 3 pieces of dark chocolate
• 2 tsp cumin, ground
• 1 tsp oregano
• 1 tsp chili powder
• 1 dash of tomato paste
• Salt
• black pepper
• 2 tsp olive oil
• 1 large can of tomatoes
• 300 g minced meat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chili con Carne

Cut everything into cubes. Heat the olive oil in a large, lidded pot. Sauté the garlic and onion in the oil until translucent. Add the bell peppers and mushrooms and sauté for a few minutes. Add the ground beef and sauté. Season with salt and pepper, add the fresh tomatoes and tomato paste. Cut the canned tomatoes into large cubes and add them with their juice. Simmer on low heat with the lid closed for 60 minutes. Strain the beans, rinse them thoroughly under running water, and add them. Simmer with the lid closed for another 20 minutes. Add the chocolate just before serving. Serve with rice or bread. Anyone who thinks Texas chili (also called chili con carne) comes from Mexico is sadly mistaken. It was invented by Mexican emigrants in Texas and is rarely found on menus in Mexico—at most, in tourist areas, to cater to tourists’ ideas of Mexican cuisine.