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Nutrition Facts
Serving Size 1 (515g) Recipe makes 8 servings
Calories 473
Calories from Fat 120		(25%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.5g
Cholesterol 55mg		18%
Sodium 355mg		14%
Potassium 1306mg		37%
Total Carbohydrate 57.4g		19%
	Dietary Fiber 17.7g	70%
	Sugars 10.5g
Protein 33.8g		67%
detailed view... how is this calculated?

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Meat-eater/Vegetarian Family Meals

mliss29

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Chile Con Blarney

Recipe #282943 | 1¾ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 30, 2008

This is not an authentic chile con carne recipe so, if that's what you're looking for, you've come to the right place! Another thing it's not is spicy-hot - I have 3 small kids to think of and I gave the recipe just enough of a kick so that I knew we could all eat it. If you like very spicy, be sure to up the seasoning amounts. And that's no blarney! An entry of RSC#11.

SERVES 8 (change servings and units)

Ingredients

2 tablespoons olive oil
1 1/2 lbs lean ground beef
1 1/2 cups minced onions or shallots (or combination)
3 garlic cloves, minced
1 cup celery, minced
2 teaspoons chili powder (you can add more, this was plenty for us)
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
2 (1 lb) cans diced tomatoes (do NOT drain)
2 cups water
2 tablespoons liquid honey
1 1/2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons worcestershire sauce
3 (1 lb) cans black beans, drained
coarsely grated gouda cheese, 1/3 cup per person (regular or smoked gouda can be used)
sour cream (optional)

Directions

1
Heat oil in large saucepan and brown ground beef, breaking up beef with back of spoon. If beef renders a lot of fat during cooking, be sure to drain off before proceeding with recipe (I use a very lean cut and have my butcher grind it for me). Add onion (or shallot), garlic, celery, chili powder, season with salt and pepper to taste, cumin, oregano and cayenne, and continue to cook for another 3 minutes.
2
Add diced tomato, water, honey, cocoa and worcestershire sauce. Stir to incorporate. Bring to a slow simmer and cover pot. Forget about it for the next 30 minutes.
3
After 30 minutes, give chili a stir, admiring its rich colour and consistency. Taste it and adjust seasoning - you may want more salt or heat. Add beans, bring to slow simmer, cover pot and cook another hour. Uncover pot and check consistency - if you like your chili thicker, increase heat and boil, uncovered, for a few more minutes.
4
House sure smells good, doesn't it?.
5
Serve in deep bowls, topping chile with 1/3 cup coarsely grated gouda cheese (either regular or smoked - both are good in this). Add a small dollop of sour cream, if you like.

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Featured Reviews for This Recipe

From: WiGal

On Feb 10, 2009

A very nice chile. Based on Maito recommendation I made this for the Top Favorites of 2008 game. I used ground turkey breast instead of ground beef and queso monterrey jack cheese for the gouda. I added 1 more teaspoon of chile and we felt it was pretty mild with the additional chile. We would have preferred more tomatoes in it. The cocoa was nicely subtle and gave it a dark broth. The honey was an excellent choice-I usually add a bit of brown sugar to mine so this was a new idea for me. Thanks evelyn/athens for posting. Made for Top Favorites of 2008 tag.

1 person found this review helpful

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From: NcMysteryShopper

On Feb 29, 2008

This Chile had a good balance of flavors. There was a bit too much grease from the ground beef and i wished that I had drained it before continuing to add the rest of the ingredients. The cocoa powder was a nice touch but I wished there was a bit more heat. We enjoyed lunch and the chili was perfect on this cold day. Good Luck Chef!

2 people found this review helpful

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From: Sarah_Jayne

On Feb 22, 2008

I am giving this a 5 star review. We really enjoyed this meal. There are only two of us. So, I cut it in half and it still worked well as long as I kept an eye on it and topped it up with a bit of water if it started to go dry. I am a wimp when it comes to spices so I used mild chili powder and let my boyfriend add on the heat with some jalapeño�os on top of his. I liked that even with all the spices the main taste was of good meat and beans with the spices accenting that taste. After taking the last bite my boyfriend said "I could eat that all over again". From him that is very high praise.

3 people found this review helpful

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From: Chef Kate

On Mar 13, 2008

A great chile! Authentic or no, the flavors of sweet and spice; tang and salt are just right. We loved the inclusion of celery (a brilliant touch) and while I was a bit nervous about the amount of Worcestershire sauce, the final result was excellent. A big thank you, Ev! Excellent!

2 people found this review helpful

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Read all 10 reviews