
Beef Chili with Cocoa and Cornbread Crumble
kcal
- Carbs
- 89g
- Protein
- 49g
- Fat
- 39g
Per serving
Prep
20 min
Cook
50 min
Servings
2
Difficulty
Medium
Ingredients
- 300 gGround beef
- 1 tbspOlive oil
- 1 pcsOnion
- 2 cloveGarlic
- 1 pcsBell pepper
- 1 pcsChili
- 2 tbspTomato paste
- 400 gTomato
- 250 mlBeef broth
- 240 gKidney bean
- 150 gCorn
- 2 tspCocoa powder
- 1.5 tspCumin
- 2 tspPaprika powder
- 0.25 tspCinnamon
- 1 tspSalt
- 0.5 tspPepper
- 100 gCornbread
- 10 gButter
- 0.5 pcsLime
- 0.25 bunchCoriander
Instructions
- 1
Prepare vegetables
- Peel and finely dice onion and garlic
- Seed and dice the bell pepper
- Seed and finely chop the chili
- 2
Brown the beef
- Heat oil in a heavy pot
- Brown the ground beef until deeply colored
- Season with salt and pepper
- 3
Sweat the aromatics
- Add onion, garlic, pepper and chili to the beef
- Sweat over medium heat until softened
- Stir in tomato paste and toast briefly
- 4
Simmer the chili
- Stir in spices and cocoa
- Add tomatoes and broth and bring to a boil
- Simmer covered on low heat
- Stir in beans and corn at the end and let sit briefly
- 5
Toast the crumble
- Warm a skillet over medium heat
- Toast cornbread crumbs with butter and spices until crisp
- Drain briefly on paper towel
- 6
Serve and top
- Adjust seasoning
- Ladle into bowls
- Sprinkle with crumble and serve
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