Chili con Carne

Name: Chili con Carne
Prep time: 15 min
Cook time: 75 min
Yield: 6
Cuisine: American Cuisine
Ingredients: 500 g ground beef; 2 onions, finely chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 4 cloves garlic, finely chopped; 2 tbsp chili powder (a spice blend, not pure cayenne); 2 tsp ground cumin; 1 tsp dried oregano; 2 tbsp tomato paste; 400 g can chopped tomatoes; 400 g can kidney beans, drained and rinsed; 300 ml beef stock or hot water (about 1 1/4 cups); 2 tbsp vegetable or olive oil; 10 g dark chocolate (optional, about 1 square); 2 tsp salt; 1/2 tsp black pepper; To serve: grated cheddar, sour cream or yogurt, scallions, rice or tortilla chips

A spicy, hearty stew of ground beef, kidney beans and tomatoes slow-cooked with cumin and chili, born in Texas and loved across America.

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Prep: 15 min
Cook: 1 h 15 min
Total: 1 h 30 min
Serves: 6
Level: Easy

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The story of this dish

Chili con carne is Spanish for chili pepper with meat. Its exact origins are uncertain, but the dish as we know it is generally agreed to have taken shape in 19th-century Texas, especially San Antonio, where women known as the chili queens sold it from open-air stalls in the city's plazas in the evenings and made it famous among visitors.

Chili spread across the United States in the early 20th century and in 1977 was named the official state dish of Texas. Whether beans belong in it is still hotly debated: traditional Texas chili leaves them out, while bean-filled versions are far more common in the rest of the country.

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