Chili con carne with chocolate and beer – a detailed recipe cooking. 
AT ремя: 2 час. 40 min Difficulty: medium Servings: 10 – 12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1400 beef neck
- Freshly ground black pepper
- 1/2 tsp plus 1 tsp ground cinnamon
- 1 tsp plus 2 tsp ground cumin
- 2 tbsp. l chili powder (see seasoning with chili pepper) plus 2 tbsp. l
- Masa-Harina (Mexican Cornmeal)
- 1/2 tbsp. extra virgin olive oil
- 1/4 Art. lard (melted lard)
- 4 red onions, peel and chop
- 6 cloves of garlic, chop
- 4 jalapenos, finely chopped with seeds, stems remove
- 1/4 Art. tomato paste
- 2 tsp dried oregano
- 2 – 3 bottles of beer (330 g each)
- 1 can of chopped tomato in its own juice (340 gr.)
- 1900 ml. chicken broth
- 3 cans of canned black beans (340 gr.)
- 60 gr dark chocolate, cut into large pieces
Recipes with similar ingredients: beef, black preto beans, bitter chocolate, tomatoes, light beer, jalapenos, seasoning chili, cinnamon, cumin, oregano
Recipe preparation:
- Cut the meat into pieces about 2 cm in size, or to save of time, you can ask the butcher to do it for you. Then put the cut meat in a plate. Season with pepper (about 20 pepper mill) and salt to taste – remember that half of all these spices will simply remain in the pan. Refuel 1/2 tsp cinnamon, 1 tsp. cumin and 2 tbsp. l chili powder. Good mix. Roll the meat in Mexican cornmeal. She is make the sauce thicker and give it a special Mexican flavor.
- Preheat the cast iron pot in the oven when moderately high heat. Add olive oil and then put breaded meat, evenly distributing it on the bottom in 1 layer. Leave him alone for a while, do not flip, so that the meat becomes golden and brown. Then add the lard. Вthe meat has a lot of moisture, so a lot will be released amount of steam before it is ready. As education brown crust, turn it on each side with tongs for even toasting. After the meat is full done, take it out of the pot with a slotted spoon and put it on a baking sheet (for cooling), leaving the juices from meat in a cast-iron a pot to cook vegetables. Add onion and garlic and fry for 5 minutes over medium heat until they are Do not become golden and soft. Add jalapenos and cook more 2 minutes. Add tomato paste. Some of the spices that used in cooking meat, will be used in sauce. Mix the remaining 2 tsp. cumin, 1 tsp. cinnamon, oregano and 2 tbsp. l chili powder. Add beer and minced tomatoes to own juice. Mix everything again. Then put the meat and pour chicken stock. Simmer for an hour and a half until the meat will not become wonderfully tender. Drain the juice from cans of black beans, add the beans to a pot of chili con carne and bring to a boil. Then add the pieces of dark chocolate. Stir until he will melt. Serve right away, or store in the refrigerator in 2-3 days. Chili con carne with cocoa and beer
