[MyFitnessPal entry](https://www.myfitnesspal.com/food/diary/ejclowes?date=2024-01-17) (chickpea variety)
[[Shakshouka]]
## Other recipes
- [ICS World Champion Chili Cook-Off winner recipes](https://www.chilicookoff.com/winning-recipes)
- [BudgetBytes](https://www.budgetbytes.com/basic-chili/)
- [Serious Eats](https://www.seriouseats.com/the-best-chili-recipe) - [[J. Kenji López-Alt]]
- [Serious Eats - Texas Chili](https://www.seriouseats.com/real-texas-chili-con-carne) - [[J. Kenji López-Alt]]
- [Cooking Comically](https://cookingcomically.com/?page_id=33)
- [reddit](https://www.reddit.com/r/recipes/comments/5rrobs/my_award_winning_chili_recipe_which_is_my_first/)
- [reddit](https://www.reddit.com/r/recipes/comments/7gw8eo/request_please_loan_me_the_best_chili_recipe_you/dqmj7c0/)
## New recipe
### Ingredients
- **500g ground beef**
- **1 tablespoon olive oil**
- **1 large onion, diced** (around 200g)
- **2 cloves garlic, minced**
- **2 bell peppers, chopped** (around 200g)
- **2 tablespoons tomato paste**
- **1 can (400g) diced tomatoes**
- **1 can (400g) kidney beans, drained and rinsed**
- **1 can (400g) black beans, drained and rinsed**
- **2 teaspoons ground cumin**
- **2 teaspoons smoked paprika**
- **1 teaspoon cayenne pepper** (adjust for spiciness)
- **1.5 teaspoon hot chili powder**
- **1 teaspoon dried oregano**
- **Salt and pepper, to taste**
- **500ml beef stock**
- **1 tablespoon Worcestershire sauce**
- **1 tablespoon brown sugar**
- **1 square dark chocolate**
- **Juice of 1 lime**
- **Fresh coriander, chopped (for garnish)**
- **Sour cream (optional, for serving)**
- **Grated cheese (optional, for serving)**
### Instructions
1. **Heat the Oil:**
In a large pot or Dutch oven, heat the olive oil over medium heat.
2. **Cook the Beef:**
Add the ground beef and cook until browned. Break it apart with a spoon as it cooks. Remove excess fat if necessary.
3. **Sauté Vegetables:**
Add the onion, garlic, and bell peppers. Cook until the vegetables are soft, about 5 minutes.
4. **Add Tomato Paste and Spices:**
Stir in the tomato paste, cumin, smoked paprika, cayenne pepper, chili powder, and oregano. Cook for another 2 minutes until fragrant.
5. **Add Tomatoes and Beans:**
Pour in the diced tomatoes, kidney beans, and black beans. Stir to combine.
6. **Season and Simmer:**
Add the beef stock, Worcestershire sauce, brown sugar, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer uncovered for about 45-60 minutes, stirring occasionally.
7. **Adjust Seasoning:**
Taste and adjust seasoning if needed. Add chocolate and more cayenne pepper or chili powder for extra heat.
8. **Finish with Lime:**
Stir in the lime juice just before serving.
9. **Garnish and Serve:**
Serve hot, garnished with fresh coriander. Add sour cream and grated cheese if desired.
Enjoy your hearty, spicy chili con carne!
## Old recipe
### Ingredients (7 servings)
- 2 tablespoons olive oil
- 300g onions (2 onions) diced
- 15g garlic (3 cloves) minced
- 1 kg minced turkey
- 1/4 cup chili powder
- 420g bell peppers (4) chopped
- 2 cans (400g) diced tomatoes
- 2 tablespoons tomato paste
- 3 cans beans (choose your variety)
- 1 lire beef stock
- 1 teaspoon dark chocolate (or cocoa powder), optional but recommended
- 1-2 bay leaves
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper (adjust for heat preference)
### Optional Garnishes
- Sour cream
- Shredded cheddar cheese
- Chopped green onions
- Fresh cilantro, chopped
- Diced avocado
### Instructions
1. **Cook Onions and Garlic**: Heat the olive oil in a large pot over medium heat. Add the onions and garlic, cooking until they are soft and translucent.
2. **Brown the Meat**: Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks.
3. **Add Spices**: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Cook for about 2 minutes until the spices are well mixed and fragrant.
4. **Add Vegetables**: Add the chopped bell peppers to the pot and cook for a few minutes until they start to soften.
5. **Add Tomatoes and Beans**: Mix in the diced tomatoes, tomato paste, and kidney beans.
6. **Pour in Stock**: Add the beef stock and bay leaves. If using, add the dark chocolate (or cocoa powder) at this stage. It deepens the flavour.
7. **Simmer**: Bring the chili to a boil, then reduce the heat to low. Let it simmer, uncovered, for at least 1 hour. The longer it simmers, the more the flavors will develop. If the chili gets too thick, add a bit more stock or water.
8. **Final Seasoning**: Taste and adjust the seasoning with more salt, pepper, or spices as needed.
9. **Serve**: Ladle the chili into bowls and garnish with your choice of sour cream, shredded cheese, green onions, cilantro, or avocado.
10. **Enjoy**: Serve your chili con carne hot, ideally with a side of cornbread, rice, or tortilla chips.