My take on a classic that course can be made in many variations. It takes the little time and it tastes best of days after it is made. They are grateful to freeze and lends itself well to many guests, if it is to be easily. Therefore, it may be a good idea to make a big deal when you're at it. If guests have not cleared the pan, so it may well be frozen in suitable portions.
4 – 4½ kg okseklump
1200 – 1600 gr løg
ca 4 dl olivenolie
ca 1½ liter oksebouillon – mixed target
4 porter eller stout á 33 cl (can also be the ship's beer)
8 – 10 dl hakkede tomater/tomatpassata/flåede tomater
4 dl god, strong balsamic
1 – 4 ds chipotle – i.e.. á 200 gr (can undlades)
Chillies to taste, like mixed. Dried can also be used.
8 topspsk røget paprike (ca 80 gr)
8 små kanelstænger eller tilsvarende mængde store
4 hele stjerneanis
ca 20 laurbærblade – like fresh
8 topspsk oregano (ca 8 – 10 gr)
4 topspsk hel spidskommen (ca 30 gr)
140 gr muscovado sukker (or brown sugar)
140 gr salt
1 kg tørrede kidneybønner (or other beans aftertaste)
A few cups of strong coffee – eller 5-6 tsk pulverkaffe
maybe some. a few cans tomato.
6-8 store røde peberfrugter
ca 600 gr friske eller frosne, thawed corn kernels
300 gr god mørk chokolade – gerne 70-80% kakaoindhold
Sæt kidneybønnerne i blød i rigeligt koldt vand 12 – 24 timer før du skal lave Chili con carne. De kan udblødes fra 0 – 24 timer – see more here: Do beans soaked?
Cut lump in the dining friendly cubes and brown them in batches in a little oil. I usually brown in a frying pan and then pour the ingredients into the cauldron along the way.
Kom bouillon, beer, tomato and balsamic vinegar to the pan to the meat and turn the pan over very low heat. It will quietly bring to the boil while you prepare and get the next ingredients in.
Peel the onions and cut them into cubes. Brown them in a little oil to the pan – as for onions – they must be light brown.
While you care for them and regularly turns around in them, you can tinker garlic and chop them on the cutting board. In the pot with them.
Hak chipotle and fresh chili. Mild chili in larger pieces, chilli finely. Getting it in.
Add the smoked paprika, cinnamon sticks, star anise, bay leaves, oregano, cumin, muscovado og salt.
Also add the browned onions when they are finished.
Bring the pot quietly to a boil if it is not even. Cover and let it simmer quietly – i ca 90 minutter.
Fish stjerneanis'erne up and came beans. Bring back quietly to a boil and let simmer without låg i 30 – 60 minutter til bønnerne er færdige, if they are soaked first. If they are not macerated, to the boiling longer and it may be advantageous either to boil them some of the time with the lid on, or to be very awake about adding more liquid. Turn regularly around in the pan. The beans must be fully cooked and soft all the way through. Underdone beans are toxic. When they are tender and soft all the way through, is the finished. If there is no liquid on the way, Add the coffee. If you chew a bean that has not received enough when you taste for it, så spyt den ud.
If you're not used coffee to dilute with during cooking, kan du nu tilsætte pulverkaffen. Smag til om retten mangler salt, sugar, chili and other spices. If you think chili con carne'n be tyknes, you can add a few cans tomato.
Cut the peppers into small, eat-friendly cubes and put them in with the corn. Bring back quietly to the boil – simrer 2-3 minutter og gryden tages af varmen. Rør chokoladen i. Season to taste one last time.
Now Chili con carne'n served or soak for later in the day or in the fridge for the next day (the next days – it just gets better).
Heats quietly before serving and served with optional accessories – i.e.. Creme fraiche young nachochips (like touched with a little lime peel) and / or a soft salsa, guacamole, ris, salad, good bread etc.
Of course you can easily use other beans than kidney beans – many kinds. I really like most kinds of beans, but is enthusiastic about the kidney beans in this dish. Use what you like and follow udblødningtiden (If you are using maceration) and kogetiden the package.
Når chili con carne skal genopvarmes, it can easily be done in the oven. Then you are free to run and stir gently into the pan – and can use the time for something else. YLD Chili con carne'n to fad et ildfast, tires first with greaseproof paper and then aluminum foil as Krammes to the edge – or use an ovenproof dish with a lid if you have such a. Staniol blivet almost always etched chilli, derfor bagepapiret først. Sæt det tildækkede fad i kold ovn og varm ovnen op til 150. How long it takes to heat through food, depends on how big the dish is and how much there is in – men ca 45 minutter synes jeg passer til et par portioner.
Court will not damage that met a few pieces of smoked bacon cooking from start – fished up before serving.
Smoked home chillies are not bad.
Undlader you chipotlen, use a few tablespoons extra of the smoked paprika.
Make this a day before you need it, especially the first time. It takes some time to make.
You can make it without oil. So you broil not meat and onions before placing in the pan.
Coded can also get in that whole piece or larger lumps. So extended cooking time for meat is tender – ca 4 timer for en hel klump på 4 – 4½ kilo, shorter for smaller pieces.
Det er lige en ret, jeg har lyst til at lave her i påskedagene. Tak for en skøn blog.
Det lyder godt Camilla – og tak skal du have 🙂
Jeg kigger også jævnligt forbi din ostesnak – det er jo et genialt emne og en super blog også.
Vil bare lige fortælle, at opskriften nu er afprøvet – og var meget vellykket. Det bliver ikke sidste gang, jeg laver din Chili con Carne – men der går nok lidt tid, for der er en del portioner i fryseren… 🙂
Skønt at høre Camilla 🙂
Det er et stort arbejde – men hvor bliver man glad for det, når man kan hive en portion ud til en travl dag.
Juhu, det ser lækkert ud Vivi!
Tak skal du ha’ Ann 🙂
Jeg har heldigvis heller ikke fået klager fra dem som jeg har ‘tvunget’ til at spise det endnu…. 😀