Chili con carne

Shopping List for 4 adults

1 kg of beef bow or tenderloin in cubes
4 tbsp. Olive oil
1 tbsp. Hot pepper / cayenne pepper
1 tbsp. Flour
2 onion in cubes
4 garlic in in cubes
2 red peppers (pepper) in cubes
2 red chili peppers in cubes
1 small bunch of coriander
2 cans of peeled tomatoes
1 small can of tomato sauce
2 pcs. La Costena Chipotles
6 pcs. Bay leaves
2 to 3 cans of beans of your choice or
500 g of dried beans of your choice
200 ml beef stock
Taste with salt, brown daffodil and black pepper from the mill

Dried spices
1 tsp. Cinnamon
1 tsp. Dried coriander
1 tsp. Allspice
1 tsp. Oregano
1 tsp. Cumin

For serving
Garlic flute or
Bohemian semmel knödel
Creme Fraiche
Revet Cheddarost
Fresh coriander for decoration
I am an angler in Scandinavia
Recipe No. 112
Chili con carne

Chili con carne

Procedure without liability: I should just mention that the dish can also be made of minced beef meat instead of beef in the cubes. With minced meat it takes about 1 hour and with meat in cubes approx. 2 hours. To those who do not like coriander, decorate with parsley.

Start cleaning the vegetables and cut them into small cubes. Bring half of olive oil into a large pot and switch the vegetables until the onion have become clear but not brown. The meat is cleansed for the tendons and cut into the mouthpiece. Add pepper / cayenne pepper and flour in a plastic bag and shake well. The meat cubes come in the bag, which is shaken even more. The meat is switched on a pan with the rest of the olive oil until it has a good roasted surface. Flour is only used with meat in cubes.

Bring the meat to the pan with the vegetables. Add peeled tomatoes, tomato sauce, chopped Chipotles, bay leaves, beef broth and taste with dried spices a little at a time. Bring it all in the boil and immediately turn down the heat. Season with salt, brown daffodil and black pepper from the mill. Let the dishes simmer for approx. 2 hours for meat in cubes and approx. 1 hour for minced meat.

Canned beans are added 15 minutes before the dish is cooked. Soaked, dried beans are added 30 minutes before the dish is cooked.

Choosing the Beans: It's almost a religious issue that should not be discussed here, just select your own favorites. I would like to use white beans in tomatchilisauce and red kidney beans from canned, one of each to the dish and one kidney beans in chili sauce.

Serving: Serve the dish in deep plates, because there should be a lot of moisture - sauce - to dip the bread. Sprinkle grated cheese over, put a crunch of creme fraiche on top and decorate with a little green of your choice.

Drink: A cold Pilsner beer makes good for this "Hotte" dish, or a MERLOT red wine.

Hints: If you want to use dried beans, they must be soaked in cold water overnight. Please change water a few times. Boil the beans 30 minutes (white and kidney beans) under lid in fresh water, added 2 red chilipeber, 2 cloves of garlic, 6 bay leaves. The beans are drained in a sieve and the beans that are not used to the dish can be frozen for later use. It is important to soak the beans and boil them with plenty of water to get the poison "lectin" out of the beans. Be careful not to overcoat the beans and they will be floured.

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