Beef chili with cocoa and hot pepper is a very original and delicious dish. Prepare it according to the classic recipe, adding a sweet ingredient in the form of cocoa — it will give the dish a piquant sharp-sweet taste! Beef chili with cocoa and pepper.
Roast beef Chuck Tender 52.91 oz
Garlic 3 minced cloves
Chili powder 3 tablespoons
Cocoa powder 3 tablespoons
Ground cumin 1 tablespoon
Paprika 1 tablespoon
Cinnamon 2 teaspoons
Ground cloves 2 teaspoons
Cayenne pepper 3/4 teaspoons
Worcestershire sauce 3 tablespoons
Apple cider vinegar 3 tablespoons
Tomato paste 1 Cup
Chicken broth 3 cups
Salt 1 teaspoon
Grated Cheddar cheese 3.53 oz
Instructions. Beef chili with cocoa and pepper.
Cooking time 3 hours 35 minutes
In a thick-walled pot, fry the minced beef and garlic. Cook until the pink streaks in the meat disappear, this will take about 10 minutes. Add chili, cocoa, cumin, paprika, cinnamon, cloves, and crushed Cayenne pepper. Cook for 5 minutes, stirring constantly. Pour in the Worcestershire sauce, vinegar, tomato paste and chicken stock. Bring the mixture to a boil, reduce the heat and cook for about 2 hours.
Scoop out half of the chili and put it in a blender. Grind for 1 minute until smooth. Return the mixture to the pot. Season with salt and pepper. Bring to a boil again and remove from heat. Serve on the spaghetti, grating the cheese on top.
We recommend buying aged beef – this meat has a rich meat taste and aroma, as well as an amazing juiciness and tenderness. The secret is in the aging technology itself. Meat cuts are placed in vacuum packaging, where the meat for the steaks is fermented in a natural way within two weeks. Sometimes the period of wet maturation reaches 21 days. As a rule, wet – aged beef is lean meat. This can be an elite beef tenderloin or an alternative Chuck Tender cut from the neck and shoulder part of the carcass. Wet meat aging helps to preserve all the meat juices, so the finished dish (stew or beef steaks) is very juicy and soft. For this recipe, we recommend buying wet – matured meat, namely roast beef Chuck tender. This moderately tough meat with a small amount of connective tissue is great for stewing and languishing. Try it!
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