Hearty chili con carne with ground beef, red beans, and spices, brightened with a hint of chocolate and served with grated cheddar and crème fraîche. Serve with corn tortillas.
Grate the cheddar and set aside.
5sChop the onion and garlic.
5sHeat the oil, add the ground beef, and cook for 12 min, stirring.
12 minAdd the crushed tomatoes, tomato paste, sugar, salt, bay leaves, turmeric, paprika, oregano, cumin, clove, and cayenne pepper, then simmer for 30 min.
30 min929 kcal
54 g
96 g
38 g
107% RI
37% RI
25% RI
54% RI
88% RI
72% RI
33% RI
98% RI
42% RI
77% RI
48% RI
97% RI
33% RI
0% RI
13% RI
64% RI
112% RI
19/19 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Add the chocolate and red beans, then simmer for 3 min. Remove the bay leaves.
3 minServe the chili piping hot with grated cheddar and crème fraîche on the side.
Finely chop the cilantro.
3sAdd the onion, chili, garlic, and tomatoes to the cilantro, then blend until finely chopped.
5sPut the avocado flesh in a bowl with the olive oil and lime juice, then mash or blend until smooth.
5sFold the onion–tomato–cilantro mixture into the avocado, add the salt, and mix. Adjust seasoning and refrigerate until serving.
10s