Chili con Carne
Hearty stew made of ground beef, beans, and tomatoes, slowly simmered and deeply flavorful.
- Preparation
- 20 min
- Cook/bake time
- 1 hr 15 min
- Total
- 1 hr 35 min
- Difficulty
- Easy
- Calories
- 611 kcal
- Servings
- 6
- Prep
- 20 min
- Cooking & baking
- 1 hr 15 min
Hearty stew made of ground beef, beans, and tomatoes, slowly simmered and deeply flavorful. A spoonful of dark chocolate and a little cocoa powder might sound unusual, but they round off the acidity of the tomatoes and give the chili its typical velvety depth. It tastes even better on the second day and is excellent for cooking for a large crowd.
Why this works
Cocoa brings bitter compounds, and bitterness dampens the perception of acidity, which is why the chili tastes more rounded with a spoonful of chocolate without becoming sweet. The cocoa butter also carries fat-soluble flavors from cumin and paprika. The fact that it tastes better on the second day is not due to the heat intensifying, but because the flavor compounds distribute evenly in the fat and liquid overnight.
Step-by-step instructions
- 1
Sear the ground beef
Heat the oil in a large pot and sear the ground beef in batches over high heat until really brown. Resist the urge to add everything at once, otherwise the meat will release water and boil gray. The dark roasted spots are the foundation for the later flavor and cannot be made up for later.
- 2
Vegetables and spices
Add onions and bell pepper to the meat and fry for five minutes until they soften. Now add garlic, tomato paste, and all the spices. Roast them for two minutes while stirring until the tomato paste darkens and smells intense. This roasting of the spices in the fat releases their flavors, which does not work in liquid.
- 3
Deglaze and simmer
Pour in the chopped tomatoes and the broth, scraping the browned bits from the bottom with a wooden spoon. Bring everything to a boil once and then let the chili simmer gently over low heat with the lid half on for 45 minutes. Stir occasionally so nothing sticks. The sauce should noticeably thicken.
- 4
Beans and corn
Add kidney beans and corn and let everything simmer uncovered for another fifteen minutes. The beans need only a little time because they are already cooked, and would fall apart if cooked too long. In this phase, the liquid reduces to the right, creamy consistency.
- 5
Rounding off
Stir in the chopped dark chocolate and the cocoa and let both melt. They do not make the chili sweet, but take the sharp acidity from the tomato and give a dark, round depth. Season generously with salt and pepper and serve with sour cream, grated cheese, and tortilla chips.
Our best tips
- Chili tastes significantly better on the second day. If you can, cook it a day ahead.
- Really sear the ground beef in batches. That is the biggest lever for flavor in the whole recipe.
- The chocolate is not a gimmick. A spoonful of dark cocoa can replace it if necessary, but you should not leave both out entirely.
Tasty variations
Chili sin Carne
Replace ground beef with 400 g brown lentils and 200 g chopped walnuts, use vegetable broth.
Fiery
Simmer two fresh jalapeños along with it and add 1 teaspoon chipotle paste.
Nutrition facts
| Calories | 611 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 40 g |
| – of which sugar | 12 g |
| Fat | 34 g |
| Fiber | 11 g |
Where the 611 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Do beans belong in chili?
In Texas, this is passionately disputed, but in the rest of the world they are standard. This recipe follows the widespread Tex-Mex variant with beans.
How do I make it spicier?
Use fresh chilies or chipotle paste, not more chili powder. That contains many other spices and would tip the balance.
Can I freeze chili?
Very well. It keeps for three months and tastes practically unchanged after thawing. Freezing in portions saves time.
Comments & ratings(0)
Sign in to rate and comment on this recipe.
You might also like
Soups & StewsChicken Noodle Soup
Clear chicken broth with tender meat, noodles and lots of vegetables, the ultimate comfort food.
Soups & StewsMinestrone
Italian vegetable stew with beans and small pasta, simmered with a Parmesan rind.
DinnerPelmeni
Small Russian dumplings with a juicy meat filling, tossed in butter and served with sour cream.