From the Cook

1/5

Chili Con Carne

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Chili Con Carne

2 cups onionschopped

1 green bell pepperchopped

1 clove garlicminced

2 teaspoons canola oil

1 lb ground beef

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp chili powder

½ tsp ground cumin

½ tsp dried oregano

pinch cinnamon

1 tbsp all-purpose flour

3 tablespoons tomato paste

½ cup dry red wine

½ bouillon cube

14 oz cans diced tomatoes

¾ cup water

14 oz cans kidney beansdrained and rinsed

15 oz cans corndrained

1 tsp dark chocolatefinely chopped

salt and pepperto taste

Instructions

Visit Blog

Instructions

Peel and finely dice the onion. Core and finely dice the bell pepper. Peel and finely dice the garlic.

Put oil in a large pot, add the onions and bell pepper and a generous pinch of salt. Sauté over medium heat for about 5 to 7 minutes, until the vegetables are soft and the onions are translucent.

Add the garlic and sauté for one minute. Add the ground meat to the vegetables, break it up thoroughly with a wooden spoon, and brown it over medium-high heat for about 5 minutes until crumbly. Once the meat is nicely browned, add the spices and flour and sauté for about 30 seconds, stirring constantly.

Add the tomato paste, sauté for another minute, then deglaze with red wine and crumble a bouillon cube over the pot. Let the alcohol evaporate, then add the chopped tomatoes and water, and stir well.

Cover the chili and simmer for 30 to 60 minutes. (The longer, the better.) Then drain the beans and corn and add them to the chili along with the chocolate. Now simmer the chili uncovered for another 20 to 30 minutes until it has thickened slightly.

Season the chili with salt, pepper, and chili powder before serving and serve with side dishes of your choice.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Bloom Your Spices First 🌶️
Toast the chili powder, cumin, smoked paprika, and oregano in the oil for 30-60 seconds before adding meat to unlock their essential oils and deepen their flavor profile exponentially.
Chocolate & Cinnamon Balance 🍫
Add dark chocolate and cinnamon only in the final 10 minutes of cooking—this prevents bitterness and allows them to integrate subtly without overpowering the savory layers you've built.
Brown Meat in Batches 🥩
Avoid overcrowding the pan when browning ground beef; work in 2-3 batches to achieve proper caramelization and deeper color, which creates richer, more complex flavors.
Wine Reduction Matters 🍷
After adding red wine, let it simmer uncovered for 3-4 minutes to evaporate the alcohol and concentrate its flavors rather than adding it directly to the base.
Make-Ahead Advantage ⏰
Prepare chili 1-2 days in advance and refrigerate; the flavors meld and intensify overnight, delivering superior taste compared to serving immediately after cooking.