A true crowd pleaser when friends get together for a casual dinner. With the slow cooking the beef becomes ultra tender whereas the addition of the beans that almost melt make for an extra luscious sauce.
Have a look below at the full recipe and don’t forget that you can always print it.
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Chili Con Carne
Servings: 8 People
Ingredients
- 1.5 Kg Minced Beef , chuck
- 450 g Borlotti Beans , Barba Stathis
- 400 g Black Beans , canned
- 400 g Kidney Beans , canned
- 250 ml Tomato Passata
- 600 ml Chicken Broth , or vegetable broth
- 2 Cloves Garlic , finely minced
- 50 g Dark Chocolate
- 1 tbsp Espresso Coffee , ground
- 2 dry Ancho Chillies , smashed with a pestle and mortar, if n/a then replace with 1 tsp hot smoked paprika
- 2 tbsp mild Chili Powder , not smoked
- 1 tsp Oregano , ground
- 1 tsp Cumin , ground
- 1 ½ tsp Sea Salt
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 2 tbsp Cornstarch
- 75 ml Fresh Milk Full Fat , 3% Fat, Charalambides Christis
- 45 ml Lime Juice
For Serving
- 200 g Sour Cream , Charalambides Christis
- 200 g MILD CHEDDAR , CATHEDRAL CITY, Shredded
- Pickled Jalapeno Peppers , slices
- 2 Scallions , green part only, sliced
- Tortilla Chips
- Lime wedges
Instructions
- Start by placing a pot or casserole filled to the half with water. When it comes to a boil drop in the borlotti beans. Bring again to a boil and simmer for about 20’ and until the beans are cooked. Remove from the heat, strain and keep aside.
- Use the same pot or casserole and place on medium high heat. A minute later pour the oil and allow to heat-up. Add the minced beef and with the back of a wooden spoon break the meat. Lower the heat to medium and cook until the meat has browned.
- Add the garlic and cook for a minute. Then add the chicken broth and tomato paste along with the chocolate, coffee, ancho chilies, all the spices and the salt, mix well and simmer for 45’ with the lid on. Stir every now and then to avoid sticking at the bottom of the pot. If needed add some water to avoid dryness.
- In the meantime, mix the milk into the cornstarch and whisk until the cornstarch dissolves. Then stir half the mixture into the chili to thicken the sauce. Add more of the cornstarch/milk mixture (slurry) ture to achieve the desired consistency.
- Drop in the beans along with the lime juice and simmer for an additional 10’.
- Serve in individual bowls along with the cheddar, sour cream, jalapenos, onions and on the side the tortilla chips and the lime wedges.
