Recipe for chili con carne
Chili con carne has become quite common in Denmark. Contrary to popular belief, it does not come from Mexico, but from the USA, more specifically the borderland between Mexico and Texas. The dish belongs to what is called Tex-Mex cuisine and has been a staple on the American menu for over 100 years.
There are many variations of the dish: ground meat or small chunks of meat, with or without tomatoes, with or without beans, baked beans, kidney beans, pinto beans, a plethora of spices and vegetables, and different accompaniments. Chili con carne can be served as a soup with bread, or with rice and a dollop of sour cream, in tortillas or on nachos. A fantastic foundational dish.
My chili con carne is very inspired by Mexico, so I use both cilantro, cinnamon, and chocolate as well as bell peppers and corn, but feel free to experiment 🙂
Chili con carne
Ingredients
- 2 pcs. Onion
- 4 cloves Garlic
- 2 pcs. Bell Pepper
- 2 pcs. Chili Fresh
- 500 gram Ground Beef
Spices
- 2 pcs. Cinnamon Stick
- 6 gram Cumin
- 3 gram Cilantro
- 2 gram Cayenne Pepper
- 1 gram Cloves
- 3 gram Oregano
Fill
- 2 cans Tomato
- 0.5 l Water or dark beer
- 15 gram Vinegar
- 15 gram Dark chocolate 80% (or 1 tsp. cocoa)
- 2 cans Beans e.g. kidney and baked
- 55 gram Sesame Seeds
- 1 can Corn Can be omitted
Instructions
- Roughly chop onions, bell pepper, and garlic.
- Sauté them in oil in a pot until they are lightly browned, then remove them.
- Now cook the meat in the pot. Make sure it gets well seared!
- Once the meat is cooked, add the spices and stir together.
- Add tomatoes and stir a few times.
- Let it simmer for 5 minutes.
- Add water and vinegar and stir a few times.
- Add chopped chocolate and vegetables and stir a few times.
- Let it simmer for about an hour – stir occasionally to prevent burning!
- Add corn, beans, and sesame seeds and let the pot simmer for another 10 minutes.
- Serve with rice and sour cream or guacamole.