Chilli con carne y chocolate

Chilli con carne y chocolate

My Organic Alnatura Recipes
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Serving(s)
4

Source: Alnatura, photographer: Oliver Brachat

Ingredients:

90
g Alnatura kidney beans
90
g dried black beans
6
tbsp Alnatura ghee
800
g coarse minced beef, 20% fat
Alnatura sea salt
Alnatura pepper
4
red chilli peppers (Jalapeño)
small onions
3
cloves of garlic
4
firm tomatoes
3
tbsp Alnatura tomato purée
900
ml beef or chicken stock
1
tbsp Alnatura raw cane sugar
1
tsp Alnatura sweet paprika powder
2
large pinches Alnatura cayenne pepper
2
large pinches cumin
2
heaped tsp Alnatura dried marjoram
25
g Alnatura chocolate, 64% cocoa
1
bunch fresh coriander
150
g sour cream

Soak the dried beans in a bowl with plenty of water, preferably overnight. The next day, drain in a sieve and cook in a pan of unsalted water for about 60-90 minutes over a medium heat until just soft.

To cook the minced meat, melt 2-3 tbsp ghee in a preheated frying pan, brown the meat in two batches until it starts to break up but is not cooked through. Season with some salt and pepper and put in a bowl.

Finely dice the chilli peppers. Peel the onions and garlic and dice finely. Remove the stalk from the tomatoes, cut into quarters and deseed. Cut the flesh in half again.

Melt 3 tbsp ghee in a large pan, preferably cast iron. Fry the chillies, onions and garlic. Add the chopped tomatoes and tomato purée and cook briefly.

Then deglaze with the stock and leave to simmer over a medium heat for about 4 minutes.

Add the mince and its juices.

Season with the sugar, paprika powder, cayenne pepper, cumin and marjoram.

Drain the cooked beans and add to the pan. Leave to cook for about 5-10 min. over a medium heat. If necessary, add some stock or water.

Chop the chocolate. Wash the coriander and pluck off the leaves. Remove the chilli from the heat, stir in the chocolate and add more salt if necessary.

Serve with the sour cream and coriander. Tortilla chips or rice go well with this.

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