Chilli con Carne and… Chocolate!

chilli con carne – 10

What do YOU expect when you hear „Chilli con carne?“
Meat Mush? Sludgy Soup? Continental kitchen MATSCH? Over-spiced Mud?
A mild variant of bland Bolognese.
A Taste of sweaty feet?
Okokokokok.
I´ll stop.
And you can stop looking, for even

my mother in law- an excellent if critical cook and of American nationality asked for the recipe! And that is amazing!
Cilli con Carne as Quetzalcoatl would have approved off!

chilli con carne – 03

1 3/4 Cups finely cut onion
and here is the most elegant, yet easiest way to chop an onion:
Take the onion and cut it in half. Take the skin off.

chilli con carne – 07

Slice the half’s in like a comb, leaving a little bit left, then slice the other way, like a chequered flag… äh board.

chilli con carne – 05 chilli con carne – 06

4 tablespoons vegetable oil
1 pound lean beef, minced
1/2  pound pork, minced
2 teaspoons finely chopped garlic
1/4 cup chilli pepper powder
2 tablespoons oregano
1 tablespoon cumin seeds
1/2 pound fresh tomatoes
salt and pepper
1 whole clove
1 tablespoon red wine vinegar
1/2 tablespoon sugar
2 tablespoons grated chocolate

chilli con carne – 08

to serve
1 small chopped onion
creme fraiche
kidney beans
coriander

chilli con carne – 09

Gently fry the onions in the oil in a deep pan. Add the meat, stirring to break it up. Add garlic, chilli powder, oregano, cumin, and tomatoes.  Bring to the boil, stirring occasionally. Simmer uncovered for 1 1/2 hours. skim off fat before seasoning with salt, pepper and clove. Stir in vinegar and sugar and cook for another 15 minutes. Add chocolate and bring back to the boil.
Serve hot with chopped onion, creme fraiche, cooked kidney beans and coriander.
Or even sliced avocado…

Chilli con carne

By the way, this is my new apron, which a nice person gave me as a present: I love it!

chilli con carne – 01

 

4 Comments

  1. db says:

    Was almost starved to death ;-) finally some great food again. Southern classic w/ chocolate! Bon appetit :-)

  2. Jeane von Oppenheim says:

    it, the chili, was really the best I have ever had, including my own which I used to make for as many as 80 people!
    It is definitely the chocolate that makes the delicate difference.
    Am very flattered at being mentioned in your recipe instructions. The photos are beautiful as is your new apron.

  3. Puppa von Sanden says:

    Jeanie made it last night! Delicious , but without chocolate, even though she mentioned to me, your adding grated dark chocolate!

Leave a Comment