Many people mistakenly believe that chili con carne is a Mexican dish. In fact, it is not. It is a Tex-Mex dish, that is, a Texas-Mexican dish, and it comes from the United States, not Mexico. Its name in Spanish simply means "chili and meat.
50gdark chocolate(The higher the cocoa content the better, I used 80%)
Sour cream or yogurt to serve
Instructions
Peel and slice the onion and carrot into sticks, about 1 cm apart. Finely chop the garlic and cilantro stems, set aside the leaves for serving.Pour boiling water over the dried chili peppers (if using).
Turn the meat into mince using a meat grinder attachment with 0.5 cm diameter holes.
Heat a couple of tablespoons of vegetable oil in a large thick-walled frying pan, add the stuffing and flatten with a spatula until uniformly thick. Do not hurry to stir, let it brown properly from the bottom for 3-4 minutes. Stir and cook for another 4-6 minutes.Near the end of the process, thin out the mince with a wooden spatula, separating it into small pieces. Turn off the heat and set aside.
In a large pot (I used a 5-liter pot), heat another 2 tbsp of vegetable oil and fry the chopped onion, garlic and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft.
Add minced meat, stir and add cilantro, 1 tbsp zira, 2 tbsp oregano, 1 tsp chili flakes, 1/2 tsp ground chili, 1/2 tsp cayenne pepper and dried chili soaked in boiling water (drain water).Add 800g of tomatoes from a can and 400g of red beans along with the liquid. Bring to a boil, reduce heat to minimum, cover and cook for 1 hour.
After an hour, grate 50 g of dark chocolate directly into the pan and stir.Serve with sour cream or natural yogurt and garnish with coriander leaves.