Chili

Miriam, author of Invitado de Invierno , brings us a recipe full of flavour, with a spicy touch that you will love. Do you know the authentic chili con carne?

For those who don't know, chili con carne is a spicy stew made with meat, peppers, tomatoes and beans. It is a dish that, unlike what many people think because of its name, does not originate in Mexico, but apparently originated in the southern United States, in the state of Texas.

Chili con carne is what Americans call comfort food , which is a hybrid between spoon food and home-cooked food, which is what we call here those recipes that are completely uncomplicated, but that comfort you and take you back to your mother's kitchen. Or father's.

This chili con carne has a secret that makes it so dark and succulent, a secret that I learned some time ago: chocolate. A few spoonfuls of cocoa powder give it depth and smoothness. Enjoy this luxurious dish, very easy and very satisfying.

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

Ingredients

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

Elaboration

1. Chop the onion and garlic. Cover the bottom of the pan with oil (I used the cocotte ) and fry both until the onion is transparent.
2. Add the red and green peppers cut into strips. Continue frying until the peppers become somewhat limp.
3. When the vegetables are ready, turn up the heat, make a hole in the centre of the vegetables and add the minced meat. Fry over high heat until the meat changes colour.
4. Add the ground cayenne and stir a few times. The amount of spiciness is up to the consumer's taste, with this the stew is moderately spicy.
5. Then we pour in the crushed tomatoes and all the other seasonings: honey, vinegar, red wine, cumin, oregano, nutmeg, allspice and cocoa powder.
6. We add the beans, drained of their liquid, and season with salt.
7. Stir well, add the bean cooking liquid if the stew looks too dry, cover and let it cook on low heat for about 45 minutes, making sure that the liquid doesn't run out. The stew can be as soupy as you like, although it is usually quite thick.

You see, this chili con carne is one of those recipes that everyone can enjoy and that we can prepare in huge quantities to freeze and have reserves. In short, these are dishes that we mothers and fathers who are dedicated to home management like. Enjoy your meal!

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