Recipe for homemade chili con carne
Delicious and tasty chili con carne.
This is my own version of the flavorful Mexican dish, and it takes only inspiration from the original, as I have used celery and carrots in the recipe. I have done this to limit the amount of meat in the dish.
This certainly doesn’t make the dish any less flavorful, and it has a good combination of heat and taste.
Ingredients
Chili con carne
- 400 gram Ground Beef
- 28 gram Oil Neutral taste
- 2 pcs. Onion
- 2 pcs. Celery Leaf Stems
- 2 pcs. Carrots
- 2 cloves Garlic
- 2 pcs. Bell Pepper I used red
- 6 gram Cumin Dried/ground
- 1 gram Cilantro Dried
- 7 gram Smoked paprika
- 2 gram Paprika
- 1 can Kidney Beans
- 600 gram Passata Or 2 cans of peeled/chopped tomatoes
- 5 gram Chili Flakes Dried
- 2 gram Cayenne Pepper
- 0.5 pcs. Cinnamon Stick
- 200 gram Beer Preferably a dark beer
- 400 gram Vegetable Stock Can be replaced with beef stock
- 5 gram Dark chocolate Season to taste – it can easily be up to 10-15 grams. Minimum 50%.
- Spices Salt, pepper, apple cider vinegar, sugar, and lemon juice
Accessories/equipment
- Rice
- Red bell pepper For serving
- Cherry Tomatoes For serving
Instructions
- Start by browning the meat.
- Put it in a large sauté pan and brown it with 1 tbsp of oil.
- In the meantime, you can wash, peel, and chop your vegetables: celery, onions, garlic, carrots, and bell peppers.
- When the meat has a crust, take it out of the pan and set it aside in a bowl.
- Add 1 tbsp oil to the pan and sauté cumin, smoked paprika, paprika, and the vegetables. They should not form a crust, but for example, the onions should become slightly transparent.
- Now add passata (tomatoes), kidney beans, chili flakes, cayenne pepper, cinnamon stick, beer, and stock.
- Let it simmer for 2.5 hours and enjoy the aroma spreading through the house.
- When you start cooking your rice (cook it according to the package instructions, typically 12 minutes of cooking and then 12 minutes of resting for us), add the chocolate and let it melt while stirring. Season with salt, pepper from a grinder, and a bit of sugar, lemon/lime juice, and vinegar.
- The dish is soft in texture, so it’s a good idea to eat it with something that has a bit of crunch.
- Here, I chose to halve cherry tomatoes and slice bell peppers.
