Chili

Miriam, author of the Winter Guest , brings us a recipe full of flavor, with a spicy point that you will love. Do you know the authentic chili con carne?

Chili con carne , for those who don't know it, is a spicy meat stew with peppers, tomato and beans. It is a dish that, contrary to what many think because of its name, does not come from Mexico, but apparently was born in the southern United States, in the state of Texas.

Chili con carne is what North Americans call comfort food , which would be a hybrid between spoon food and homemade food, which is what we call here those recipes that are completely uncomplicated, but that comfort you and they refer you to your mother's kitchen. Or father.

This chili con carne has a secret that makes it so dark in color and succulent, a secret that I learned some time ago: chocolate. A few tablespoons of cocoa powder give it depth and smoothness. To enjoy this luxury of silver, very easy and very satisfying.

Le Creuset oval cocotte , Emile Henry ceramic plates, Masterclass round board , Emile Henry ramekins and Pallarès iron knife

Ingredients

• 750g minced meat
• 250 g of red beans or black beans, previously cooked with their broth
• 2 onions
• 4 garlic cloves
• 1 red bell pepper
• 1 green pepper
• 800 g of crushed tomato
• 4 cayenne
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon nutmeg
• 1/2 teaspoon crushed allspice (you can substitute a couple of crushed cloves)
• 1 tablespoon vinegar
• 1 tablespoon honey
• Some of the cooking broth of the beans
• 1 glass of red wine
• virgin olive oil
• Salt

Elaboration

1. Chop the onion and garlic. Cover the bottom of the casserole with oil (I used the cocotte ) and fry both until the onion is transparent.
2. Add the red and green peppers cut into strips. We continue to fry the whole until the peppers become somewhat smooth.
3. When the vegetables are ready, we raise the heat, make a hole in the center of the vegetables and put the minced meat. We fry over high heat until the meat changes color.
4. Add the ground cayenne and give it a few turns. The amount of spiciness is to the taste of the consumer, with this the stew is moderately spicy.
5. Then add the crushed tomato and all the other seasonings: honey, vinegar, red wine, cumin, oregano, nutmeg, allspice and cocoa powder.
6. Add the beans drained from their liquid and season with salt.
7. Stir well, add the cooking liquid for the beans if the stew looks very dry, cover and cook over low heat for about 45 minutes, making sure that the liquid does not run out. The stew can be left as soupy as you want, although the classic thing is that it is quite thick.

You can see that this chili con carne is one of those recipes that everyone can like and that we can prepare in huge quantities to freeze and have reserves. In short, those dishes that we mothers and fathers who dedicate ourselves to home stewardship like. Enjoy.

Le Creuset oval cocotte , Emile Henry ceramic plates and Emile Henry ramekins