Smoky Award-Winning Chilli Con Carne
Deep, complex, and warming—this isn't just a basic chilli. It’s a flavor explosion using the finest Bodrum spices.
What You'll Need
- The Base: 500g Ground Beef + 1 Red Bell Pepper
- The Aromatics: 2 Onions + 3 Garlic Cloves
- The Oil: 1 tbsp Bodrum Extra Virgin Olive Oil
- The Spice Blend: Bodrum Cumin, Smoked Paprika, Cinnamon, and Chilli Powder
- The Liquid: Chopped Tomatoes + 300ml Beef Stock
- The Heart: 400g Bodrum Red Kidney Beans (drained)
- The Secret: 1 Square Dark Chocolate (70%+)
The Method
- Softening: Heat Bodrum Olive Oil in a large deep pan. Sauté onions, garlic, and pepper for 5-8 minutes until tender.
- Browning: Add the beef. Turn up the heat and brown it well. Pour off any excess fat if necessary.
- Spicing: Add the Bodrum spices and Bodrum paste. Stir for 2 minutes to toast the spices and unlock their aromatic oils.
- Simmering: Pour in the tomatoes and stock. Cover and simmer on low for at least 1 hour. This slow cooking is the secret to the award-winning depth.
- The Finish: Stir in the Bodrum Kidney Beans and that single square of dark chocolate. Let it melt through for 10 minutes. Season with Bodrum Fine Salt and pepper to taste.
The "Why": Adding Bodrum Cinnamon and Dark Chocolate doesn't make it taste like dessert. Instead, it adds a deep, earthy "mole" style richness that balances the heat of the chillies perfectly.
