Entrees

Chili Con Carne

Adapted from Nigella Lawson

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.

Prep Time

5 minutes

Cook Time

120 minutes

Yield

8 Servings

Ingredients

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

Instructions

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