[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.