Chili con carne in a bread bowl | Rich beef ragout served in a crusty loaf

The secret to a good chili con carne is patience: during at least 2-2.5 hours of gentle simmering, the beef becomes melt-in-your-mouth tender, and the sauce thickens and concentrates wonderfully.

The dark chocolate does not add sweetness, but rather imparts an incomparable depth and silky gloss to the sauce, gently rounding out the acidity of the tomatoes and the heat of the spices.

For an even crispier bread bowl, lightly brush the inside of the hollowed loaf with olive oil and bake at 180 °C for 8-10 minutes before serving: this makes the crust even crispier and prevents it from soaking up too much sauce.