Chili con Carne

Name: Chili con Carne
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 12 servings
Ingredients: Oil, for frying; 1 very large onion, finely chopped; 1 large green pepper, finely chopped; 1 fresh chili pepper, finely chopped (optional; with or without the seeds); 8–10 garlic cloves, crushed; 1 kg ground meat; 800 g passata or canned crushed tomatoes; About 500 g canned cooked red beans, drained; 2 very heaped spoonfuls of tomato paste; 1 tsp dried oregano; 1 tsp paprika; 2 tsp smoked paprika; A little dried parsley; Black pepper, to taste; 1 tbsp Worcestershire sauce; 330 ml pale beer, such as lager or pilsner; 300 ml beef stock; 2–3 bay leaves; Lime juice, to taste; Salt, to taste

Over rice, in bread or in tacos - deep flavor, gentle heat, and fresh lime

Prep: 20 min

Cooking: 2.5 hrs

Yield: 12 servings

Chili con carne is a Tex-Mex classic - a simple, rich pot of beef, beans, tomatoes, and spices that cook together into deep flavor. It is a forgiving recipe: the balance of heat, acidity, and salt is flexible, so taste at the end and adjust it to your liking. It is enjoyable to make, works from the first try, and tastes even deeper after a night in the fridge.

Ingredients:

Oil, for frying
1 very large onion, finely chopped
1 large green pepper, finely chopped
1 fresh chili pepper, finely chopped (optional; with or without the seeds)
8–10 garlic cloves, crushed
1 kg ground meat
800 g passata or canned crushed tomatoes
About 500 g canned cooked red beans, drained
2 very heaped spoonfuls of tomato paste
1 tsp dried oregano
1 tsp paprika
2 tsp smoked paprika
A little dried parsley
Black pepper, to taste
1 tbsp Worcestershire sauce
330 ml pale beer, such as lager or pilsner
300 ml beef stock
2–3 bay leaves
Lime juice, to taste
Salt, to taste

Preparation:

Heat a little oil in a large pot. Add the onion, green pepper, and chili, if using. Cook patiently until the onion is translucent, the peppers are soft, and the edges are just beginning to brown
Add the garlic, oregano, paprika, smoked paprika, dried parsley, tomato paste, and black pepper, and stir well
Continue cooking and stirring until nearly all the moisture has evaporated and the mixture comes together into a very thick mass, with almost no liquid left
Add the ground meat and break it up well
Let the meat release its fat and liquid, then keep cooking until the liquid has completely evaporated and the meat begins to brown. Let it brown, stir, and repeat several times
Add the passata or crushed tomatoes, Worcestershire sauce, beer, beef stock, and bay leaves, and stir well
Cook for 1½–2 hours over very low heat, uncovered, keeping the pot at a gentle simmer, until the chili is very thick with little loose liquid left
Add the drained red beans and cook for another 20 minutes
Remove the bay leaves, taste, and add lime juice and salt until the flavors are balanced

Notes:

A chopped red pepper can be added at the start with the green pepper
If not everyone likes heat, leave the chili out of the pot and serve it chopped on the side
Serve with sour cream on the side, if you like

Chicken Patties in Hamusta Sauce

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