Chili con carne with cinnamon and dark chocolate

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely dice the garlic and onions. Clean the chilli, cut lengthwise, wash and remove seeds. Chop the pod finely. Heat the oil in a large pot. Sauté the minced meat for about 5 minutes, crush it with a spatula and season with salt. Add 3/4 of the onions, chilli and garlic to the minced meat and fry. Add tomato paste to the minced meat

2. 2

   Put the corn and kidney beans separately in a sieve and drain. Rinse the beans. Clean, wash and chop the peppers. Dice the bacon and leave it crispy in a pan without fat. Add corn and kidney beans to the mince and fry for another 3 minutes

3. 3

   Stir in chunky tomatoes and 200 ml water, bring to the boil again and simmer for about 5 minutes. Season to taste with salt, pepper and cinnamon. Roughly chop the chocolate. Stir the chocolate and bacon into the chili

4. 4

   Clean, wash and roughly dice the tomatoes. Cut avocado in half, remove seeds. Peel avocado halves and also cut into cubes. Wash coriander, shake dry, pluck leaves from the stems and cut into fine strips. Mix coriander, avocado, remaining onion and tomatoes. Season to taste with lime juice, olive oil, salt and pepper. Spread the blobs of shame on the chilli and sprinkle with chilli flakes

Nutrition Facts

KCAL
810 kcal

CARBS
24 g

FATS
64 g

PROTEINS
32 g