Chili con carne

Ingredients

• Ground beef (15% fat)600 g
• Cooked red kidney beans (drained weight)480 g
• Tomato pulp/crushed tomatoes400 g
• White onion120 g
• Red bell pepper200 g
• Garlic6 g
• Extra virgin olive oil30 ml
• Beef stock250 ml
• Fine salt8 g
• Granulated sugar5 g
• Ground cumin5 g
• Chili powder3 g
• Smoked paprika4 g
• Ground black pepper2 g
• Dark chocolate 70% (optional)10 g

Allergens

None of the 14 main allergens in the ingredients.
May contain traces of: Milk, Celery, Soy.

Method

1. Finely mince the onion and garlic; cut the bell pepper into 1 cm cubes.
2. In a large cast iron or steel casserole, heat the oil and sauté the vegetables over medium heat for 8-10 minutes until tender.
3. Increase the heat, add the ground beef and break it apart well with a wooden spoon; brown until the Maillard reaction occurs (dark crust).
4. Add cumin, chili powder, and paprika; toast the spices for 1-2 minutes to release their essential oils.
5. Pour in the tomato pulp, sugar, and hot beef stock; bring to a gentle simmer.
6. Reduce heat to low, cover, and cook slowly for 30 minutes, stirring occasionally.
7. Drain and rinse the kidney beans, add them to the stew along with the dark chocolate, and season with salt and pepper.
8. Continue cooking uncovered for another 15 minutes until reaching a thick and bound consistency.
9. Turn off the heat and let the chili rest for 10 minutes before serving to stabilize the flavors.