Chili con carne
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Gastrotools
Recipes from professionals
Chili con carne may not have roots in traditional Danish cuisine, but it is a favorite on Danish dinner tables right alongside meatballs in curry sauce, beef tenderloin stew and Danish meatballs. And for good reason, because despite a relatively simple method that doesn't require hours in the kitchen, it delivers full-flavored taste.
Feel free to make a large batch while you're at it. Chili con carne is particularly suitable for freezing. However, it is best if you can avoid adding the beans until just before serving.
Enjoy chili con carne with rice or bread and optionally a spoonful of crème fraîche to temper the heat from the chili.
Servings
: 4
servings
Ingredients
2 onions
3 cloves garlic
2 red bell peppers
Oil for frying
600 g ground beef
3 tsp paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 cans chopped tomatoes
2 tbsp tomato paste
2.5 dl beef stock/bouillon
25 g dark chocolate
1 can kidney beans
1 can black beans
Coriander and fresh chili for garnish
Salt and pepper
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Instructions
Step 1/8
Peel and chop the onions and garlic. Cut the bell peppers into large chunks.
Step 2/8
Sauté the onions, garlic, and bell pepper in oil in a large pot until the onions are translucent.
Step 3/8
Add the ground beef and brown it thoroughly.
Step 4/8
Stir in the spices and cook for another minute.
Step 5/8
Now add the diced tomatoes, tomato paste, beef stock, and dark chocolate. Bring to a boil and let it simmer for 20–25 minutes.
Step 6/8
Add beans and let the dish simmer for another 5-10 minutes.
Step 7/8
Taste and adjust seasoning with salt, pepper and extra chili powder if necessary.
Step 8/8
Garnish with coriander and sliced chili pepper when serving, and enjoy with rice or bread.
