Prep 15 mins
Cook 2 hrs
This recipe is different to the mainstream Con Carnes. It has a distinctive aroma and an equally impressive taste. This recipe originated from a VERY old mexican cookbook my mum purchased 20 years ago.
- 500 g beef, cubed
- 500 g pork, cubed
- 1 onion, chopped
- 1 (6 ounce) can tomato paste (170g)
- 2 garlic cloves
- 1 (600 ml) bottle tomato sauce
- 2 cups water
- 1 -4 tablespoon mild chili powder
- 2 tablespoons cocoa
- 2 teaspoons salt
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 (440 g) can red kidney beans
- Add Pork and Beef to pan and brown meat.
- Then add onion, garlic, water, tomato sauce and tomato paste.
- Mix Cocoa, chilli powder, salt, cumin, oregano and add to pan slowly, mixing in well.
- Cook on low for 1-2 hours or until meat is tender OR pile ingredients into crockpot and cook on LOW for 8-10 hours.
- This dish is quite unique as it uses cubed meats rather than mince.
This looks a lot like the way I sometimes make chilli. I have never tried the cocoa though. I usually use chilli as an excuse to add lots and lots of diced up veggies: green, red or yellow pepper, green onions, onions, tomatoes, zuchinni, etc. If you up the amount of chilli powder to account for the extra volume, most people can't even tell that it's healthier... Cocoa? I'm going to have to give it a try...
This was incredibly tasty. I used ancho chili powder and new mexico chili powder instead of basic chili and it was fabulous.
This was the best chili recipe I have made yet. I have tried 4 different chili recipes trying to find one that my very picky DH approves of, and he loved this. This will be my new go-to chili recipe.