- 1 kg minced beef
- 4 cloves of garlic
- 2 onions
- 1 tbsp cumin
1 bunch of curly-leaf parsley (save a little to garnish)
- ¼ of a bunch of fresh marjoram
- 400 g peeled tomatoes
- 2 bay leaves
- 300 g pinto beans (make sure you soak them overnight)
- 1 l beef stock
2 fresh Chocolate Bhut or 2 dried Habanero
100 g dark chocolate
- Oil for frying
- Salt and freshly ground pepper
- 1 small carton of crème fraiche 38%
- Taco shells or tortilla wraps
Heat the oil in a very hot pan and brown the meat, a little at a time, until it acquires a lovely crust. Season the meat as you go with salt and pepper. Once it is browned, transfer the meat to a large pot.
Finely chop the garlic and onions. Heat the oil in the pan you browned the meat in, and sauté the garlic, onion and cumin in the hot oil for 5 minutes. Turn at regular intervals, making sure that the onions do not burn and stick.
Then add the onion mixture to the pot with the meat in. Rinse and chop the parsley and marjoram and add to the meat with the remaining ingredients - apart from the chocolate. Bring to the boil while stirring, then reduce the heat and let it simmer, covered, for about 45 minutes. Check occasionally that the chili is not boiling dry. It may be necessary to add a little water from time to time.
Then check that the beans are tender - not just tender - very tender. Season with salt and pepper and finally add the chopped chocolate, stirring until it has melted.
Serve the chili con carne in four deep plates and sprinkle with a little finely chopped parsley. Serve the crème fraiche in a bowl on the side. Warm taco shells or tortilla wraps and serve them with the dish.