The days are cold here in Denmark, and something is needed to keep us warm. It seems like no matter how much you crank the heat, it is still bone-chillingly cold. The solution is simple: fantastic slow simmered chili con carne, with lots of taste and heat from the chilies. Here is my recipe for chili con carne.
The choice of meat in this chili con carne recipe
Ground beef is the common choice for meat in chili con carne, and I like that a lot. It does seem to get a bit close to a spicy meat sauce, so I’ve chosen to make this recipe with meat in chunks instead. Simmered low and slow, so that the meat almost melts in your mouth.
I’ve chosen brisket for this chili con carne recipe. It’s a cut of meat with a lot of taste, but it does need to be cooked for a long time to become tender. That’s what makes it the perfect choice for this dish. The longer you leave it on the stove, the better it’ll get.
When I make this, I start it in the morning and I’ll leave it on the stove on low heat. The kitchen smells wonderful and everybody gets a healthy appetite from the mouth-watering smell that evolves as the hours pass by.
The history of chili con carne
The name chili con carne is of Spanish origin, but the dish itself stems from Texas in the US. Translated into English it means chili with meat. There is also a vegetarian version called chili sin carne, which means chili without meat, but I am not going to touch on that today.
The first recipe can be traced back to 1850. It was made using dried beef, suet, and dried chilies that were crushed and shaped into a brick. The idea was that you could bring it in a bag and boil it in a pot over a fire when you were out on the trail.
Early in the twentieth-century chili stands became common. First in Texas, but they quickly spread over the rest of the States. The stands help spread the knowledge and popularity of the dish.
Today it is a dish that is eaten all over the world and there are 1000’s variations. In the US Chili Cook-Offs are very common and people compete for the title of the best chili. That also means that the recipes contain “secret” ingredients and that people guard their recipes with their lives.
Today I share my recipe for a chili con carne that I have worked on for many years. My secret ingredient is of course my very own homemade 85% dark chocolate with cocoa beans from Madagascar. That is an ad link! If you buy that chocolate, the income will go directly to me!
The chilies in this chili con carne recipe
People have very varying tolerance to chili. Not everybody is a fan of a Carolina Reaper, which is the strongest chili grown thus far.
If you follow my recipe, you won’t get a very hot chili, but wonderful fruity notes from the ancho chili and smoky notes from the chipotle.
I serve my chili con carne with sliced fresh chilies on the side. That way people can spice it the way they like it. If I just make it for myself, I usually add a healthy handful of dried chili flakes that simmers with the rest of the dish.
You know your own preference, so go for what you like. Food with chili should be a delight to eat.
The chili can be served with many different sides. I usually serve it with boiled rice and sour cream that can help temper the chili heat.
Saltines or different things made from corn also go excellently with this dish. Nacho chips, tortillas, taco shells, or cornbread are awesome sides, and of course wonderful guacamole for dipping in.
You should look forward to this dish. This is my ultimate recipe for chili con carne.
Please share on social media
This is my chili con carne recipe. I hope you want to try it. If you make it and post it on Instagram, please tag me with @foodgeek.dk so I can see the results. That would make me very happy.
Devilishly delicious chili con carne
Chili con carne
- 2 kg brisket
- 2 dried ancho chilies
- 1 dried chipotle chili
- 4 dl freshly brewed coffee
- 2 red onions
- 3 bell peppers
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 3 tablespoon molasses
- 2 sticks of cinnamon
- 2 clove garlic
- 2 cans tomatoes
- 1 can kidney beans
- 25 gram dark chocolate
- sour cream
- steamed rice
- fresh chilies
- Make a large cup of coffee and put the dried chilies in to soften them. Put a spoon on the chilies to keep them from floating to the top.
- Brown the meat on a hot skillet, making sure not to overcrowd the pan. Put the cooked beef aside; while frying the meat, you can prepare the vegetables.
- Dice the bell peppers and red onions. Thinly slice the fresh chilies and peel the garlic cloves.
- Remove the chilies from the coffee and chop them finely.
- Put a large pot over medium heat and heat it. Add olive oil and heat until it shimmers.
- Add onion, crushed garlic, spices, and a good pinch of salt and pepper. Fry until the onions are soft and translucent.
- Add the bell peppers, coffee, chocolate, molasses, and cinnamon sticks and stir until combined. If you want the bell peppers to have a bite, wait to add them until you add the beans.
- Add the tomatoes and the reserved meat.
- Heat to the boiling point, turn down the heat to low, and let simmer under a lid for at least two hours.
- Add beans (and bell peppers if you left them out earlier) and let the dish simmer for 15 to 30 minutes—season to taste with salt and pepper.
- Serve the chili piping hot with boiled rice, a good spoonful of sour cream, and sprinkle fresh chilies on top.