Chili con carne - Opskrift på mexicansk chili con carne med oksekød
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Chili con carne

Chili con carne – A recipe for the best Mexican chili con carne with diced beef and delicious toppings.

 

Chocolate in chili con carne

Dark chocolate is added to the dish, which gives it depth and complements the chili perfectly. Don’t add too much chocolate. Just a little sweetness is needed. Use dark chocolate of 70%

 

Suggestions for toppings

Chili con carne can, of course, be eaten as is or with rice, but it tastes great with a lot of delicious toppings, such as:

  • Crème fraiche, preferably 18% or 38%
  • Grated cheddar
  • Nachos
  • Fresh finely chopped chili
  • Coriander or parsley
  • Guacamole
  • Tomato salsa

 

It can also be frozen, so you have an easy dinner for those days when you don’t have much time.

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Chili con carne

Gryderet for 4-6 persons
Preperation 30 min. / Cooking 1 t. / Total 2 t.
Ingredients

Chili con carne

7-800 g beef, e.g., round of beef, cubed

2 onions, diced

3 cloves garlic, crushed

1/2 – 1 whole red chili, finely chopped

Olive oil

1 tbsp. paprika

1 tsp. cinnamon

1 tsp. cumin

350 ml beef stock

2 tin chopped tomatoes

30-35 g dark chocolate (I used 70 %)

1 tbsp. balsamic vinegar

Salt and pepper

1 tin kidney beans

Extras

Rice

Crème fraiche, preferably 18% or 38%

Nachos

Parsley or coriander (optional)

Approach

Chili con carne

Trim the fat and any tendons off the meat. Then cut it into cubes.

Sauté the onion, garlic, and chili in the olive oil in a pot. Add the paprika, cinnamon and cumin. Add the meat and brown it. Pour the stock and the chopped tomatoes into the pot. Let it simmer without a lid over a medium heat for 30 min, so it boils. Then simmer the dish with a lid for 30 minutes. Stir the chili con carne every so often. Before serving, add the chocolate and beans and season the dish with salt, pepper, and balsamic vinegar.

Serve the chili con carne with rice, crème fraiche, nachos and optional parsley or coriander. Enjoy!

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