It’s one of those dishes, the longer and slower it cooks, the more concentrated it is in taste and texture. It is a very one pot meal and quite easy to prepare, just needs a little more time.
You can use some other minced or mixed minced meat for this con carne chili. With the amount of chili, you control how hot the dish will be and you can adjust it to your own taste. Just make sure you try the chili used before adding it so it doesn’t surprise you later.
You can also use some fresh tomatoes, but then the cooking time will be extended as they will release more water. In the end, don’t forget the piece of chocolate, which really adds a dot to the dish.
I like to serve chili con carne hot with a piece of cornbread. The following toppings are also great: tortilla chips, grated cheese, chopped young or red onions, sour cream and more.