Devilishly delicious chili con carne
Chili con carne is a wonderful winter stew with lots of taste and heat from chilies and deliciously tender meat
Servings: 10 portions
Calories: 458kcal
Ingredients
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 tbsp smoked paprika
- 1 tbsp ground cumin
- 3 tbsp molasses
- 2 sticks of cinnamon
- 2 clove garlic
- 2 cans tomatoes
- 1 can kidney beans
- 25 gram dark chocolate
Sides
- sour cream
- steamed rice
- fresh chilies
Instructions
- Make a large cup of coffee and put the dried chilies in to soften them. Put a spoon up top of them to keep them from floating to the top.
- Brown the meat on a hot skillet. Be sure to not overcrowd it. Put the meat aside. While you are 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, a good pinch salt and pepper. Fry until the onions are soft and translucent.
- Add the bell peppers, coffee, chocolate, molasses, cinnamon sticks og stir until combined. If you want the bell peppers to have more of a bite wait with adding them with the bean later.
- Add the tomatoes and the meat.
- Warm up 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 more minutes. Season to taste with salt and pepper.
- Serve piping hot with boiled rice, a good spoonful of sour cream and sprinkle fresh chilies on top.
Nutrition
Serving: 1portion | Calories: 458kcal | Carbohydrates: 28g | Protein: 47g | Fat: 16g | Saturated Fat: 5g | Sodium: 176mg | Fiber: 8g | Sugar: 13g