Preparation
- 1
Finely chop the red onions and garlic cloves. Dice the carrots, leek, celery stalks, red peppers, and yellow peppers into bite-sized pieces.
Hearty Texas-Style Chili con Carne with Dark Chocolate and Red Wine
1 hrs 45 min·95 Views
Ah, Chili con Carne! This isn't just a dish; it's a comforting hug in a bowl, a culinary journey that takes you straight to the heart of American Southwest flavors, though its exact origins are often debated. Some say it's a Texan invention, a hearty meal born out of necessity for cowboys on long cattle drives, while others trace its roots back to Spanish and Mexican influences. Regardless of its true birthplace, Chili con Carne has become a global sensation, beloved for its rich, complex flavors and satisfying warmth. My version elevates this classic, building layers of savory depth with slow-cooked aromatics, a touch of dark chocolate for a velvety richness, and a hint of red wine to truly round out the robust beef and bean medley. It’s a dish that invites you to gather around, share stories, and savor every spoonful. Perfect for a cozy evening or feeding a crowd, this chili will undoubtedly become a staple in your kitchen.
Allergens
Gluten-Free
6,987kcal
8 Portions · 4,861 g
Protein
372 g
Carbohydrates
447 g
Fat
329 g
Fiber
253 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
g
- Olive Oil50 milliliters
- Red Onions6
- Garlic6 cloves
- Salt5 grams
- Ground Beef1 kilogram
- Tomato Paste100 grams
- White Pepper2 teaspoons
- Sweet Paprika Powder2 teaspoons
- Hot paprika powder1 teaspoon
- Cumin1 teaspoon
- Bay Leaf2 leaves
- Black Pepper1 teaspoon
- dry red wine250 milliliters
- Tomato Passata0.7 liter
- Carrots2
- Leek1
- Celery Stalks2
- Red Peppers2
- Yellow pepper2
- Kidney beans (drained)750 grams
- Black beans (drained)750 grams
- Corn (drained)500 grams
- Dark Chocolate50 grams
- Butter120 grams
- Chili Powder10 grams
Browning the Meat
- 2
Heat olive oil in a large pot on medium-high heat.
- 3
Add diced red onions and garlic.
- 4
Season with 2 teaspoons of sea salt and one teaspoon of black pepper.
- 5
Wait for the onion's water to reduce. Proper reduction removes acidity from the final dish.
- 6
Add the ground beef.
Building the Flavor Base
- 7
Set your stove to high heat.
- 8
Stir the onions and beef to the edges of the pot and add the tomato paste in the middle.
- 9
Stir everything together.
- 10
Add all prepared spices.
- 11
Add chili powder to your likings. If you want to go easy on hotness of your chili, skip now and add in the end.
- 12
Cook for another 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor.
3 min
Simmering the Chili
- 13
Pour in the dry red wine.
- 14
Reduce heat to medium.
- 15
Let it reduce completely, scraping up any browned bits from the bottom of the pot. This helps to eliminate any sourness from the wine and concentrates its flavor.
- 16
Break up or crush the bay leaves. This ensures their aroma is fully embraced in the final chili.
- 17
Add the tomato passata, diced carrots, leek, celery, red peppers, yellow peppers, and 2 bay leaves to the pot. Stir everything well to combine.
- 18
Bring the chili to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking. This long simmer allows the flavors to meld beautifully.
1 h
Finishing Touches
- 19
After 1 hour of simmering, stir in the drained 750 g kidney beans, 750 g black beans, and 500 g corn. Let it simmer for another 5 minutes to heat through.
1 h5 min - 20
Remove the pot from the heat. Break the 50 g dark chocolate into pieces and add it to the chili along with the 120 g butter. Stir until both are completely melted and incorporated, adding a luxurious richness to the dish.
Final Seasoning
- 21
Taste the chili and adjust the seasoning as needed. Add more salt, black pepper, or chili powder to your liking for extra heat. A final drizzle of olive oil can also enhance the flavor.
Serving
- 22
Serve your delicious Chili con Carne hot, accompanied by fresh baguette slices or fluffy rice. A dollop of cool sour cream on top makes for a perfect contrast.
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