Chili Con Carne


SourceAdapted from Nigella Lawson
Prep time5 minutes
Cooking time2 hours
Total time2 hours, 5 minutes


This is a flavorful chili recipe, large enough for a crowd or for leftovers. If you want to stretch the beef further, you could add more beans and reduce the quantity of beef. The blend of unusual spices and cocoa truly sets this chili apart.


2 tablespoons
olive oil
onion, yellow (chopped)
2 cloves
garlic (minced)
2 teaspoons
chili powder
2 teaspoons
coriander, ground
2 teaspoons
cumin, ground
cardamom pods (crushed)
bell pepper, red (chopped)
3 pounds
beef (ground)
7 cups
tomato (diced, canned or fresh)
1 cup
tomato puree
1 cup
2 tablespoons
cocoa powder
4 cups
beans, kidney


Heat the oil in a very large pan and fry the onion and garlic until they begin to soften. Add the chili, coriander, cumin, and crushed cardamom pods and stir well.

Add the peppers, then break up the ground beef into the pan and, using a fork, keep turning it to separate it as the meat browns. Add the chopped tomatoes, tomato puree, and water, stirring to make a rich red sauce. When the chili starts to boil sprinkle over the cocoa and stir it in. Add the beans and simmer partially covered for 1 1/2 hours.

Serve with sour cream, grated cheddar, avocado, and brown rice if desired