CHILI CON CARNE WITH CHOCOLATE BHUT AND DARK CHOCOLATE

INGREDIENTS

1 kilo of minced beef
4 cloves garlic
2 onions
1 tbsp cumin
1 bunch curly parsley (save some for decoration)
¼ bunch fresh marjoram
400 grams peeled tomatoes
2 bay leaves
300 grams pinto beans (make sure to soak them overnight)
1 liter of beef broth
2 fresh Chocolate Bhut or 2 dried Habenero
100 grams dark chocolate
oil for frying
salt and freshly ground pepper

SERVING

1 small cup of creme fraiche
tacos or tortillas

HOW TO DO IT

Heat oil in a very hot pan and brown the meat well, a little at a time, so that it gets a good crust. Season the meat with salt and pepper as you go. Transfer the meat to a large pot when it is browned.
Finely chop the garlic and onions. Heat the oil in the pan where the meat is browned, and sauté the garlic, onion and cumin in the hot oil for 5 minutes. Turn it around regularly and be careful not to burn the onions.
Then add the onion mixture to the pot with the meat. Rinse and chop the parsley and marjoram and add it together with the rest of the ingredients, except the chocolate. Bring to the boil while stirring, then reduce the heat and simmer covered for approx. 45 minutes. Keep an eye on the chilli to ensure it doesn't boil dry. You may need to add a little water from time to time.
Then check if the beans are tender. Not just tender, but very tender. Season with salt and pepper and finally add the chopped chocolate and stir until it is melted.

SERVING

Serve the chili con carne in four deep plates and sprinkle some finely chopped parsley on top. Serve the creme fraiche in a bowl on the side. Warm tacos or tortilla wraps and serve with the dish.