Chili Gonzales

Chili Gonzales

Preparation: 10 min | Cooking: 80 min


  • 1/2 fairly large onion, thinly sliced
  • 5 garlic cloves, minced
  • A little olive oil
  • 500 g (1 lb) ground beef
  • Salt
  • Pepper
  • 4 tbsp. sweet chili
  • 2 tbsp. 1/2 teaspoon ground cumin
  • 2 tbsp. 1 tsp dried oregano
  • 2 tbsp. grated pure cocoa or cocoa powder
  • 2 tbsp. 1/2 teaspoon ground cinnamon
  • 2 tbsp. smoked paprika
  • 2/3 can of tomato puree
  • 2/3 cup beef broth
  • 2/3 can of beans, red or black
  • Fresh coriander (or other fresh herbs)


  1. In a frying pan, brown the onion and garlic over low heat in olive oil. Avoid letting them color for too long.
  2. In a casserole dish, brown the minced meat in a little olive oil, then salt to taste. Stir regularly. Add the onions and garlic to the meat.
  3. Add all the spices and cook over low heat for 5 minutes while stirring. Add the tomato puree and beef broth. Adjust seasoning. Cook uncovered and over low heat for 1 hour.
  4. Add the red beans 15 minutes before the end of cooking. Garnish with cilantro or other fresh herbs and serve.
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