Recipe: Perfect Chili con carne

Chili con carne. Voeg je ingrediënten gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Heat oil in a large saucepan over medium heat.

Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne. You can have Chili con carne using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chili con carne

1. Prepare 1 tbsp of hot chili powder.
2. You need 1 tsp of paprika.
3. You need 1 tsp of ground cumin.
4. You need 1 tsp of garlic powder.
5. You need 1 tsp of onion powder.
6. It's 1/2 tsp of dry oregano.
7. It's 1/4 tsp of chipotle chili powder.
8. You need 700 g of beef chuck.
9. It's 1 of large onion, chopped.
10. You need 4 cloves of garlic, finely chopped.
11. It's 1-796 ml of can diced tomatoes.
12. It's 2 cups of beef stock.
13. It's 1-398 ml of can red kidney beans, washed and drained.
14. Prepare 10 g of dark (70%) chocolate.
15. Prepare 1/2 cup of sweet corn kernels (optional).
16. Prepare of Shredded cheddar cheese, for topping.
17. Prepare of Sour cream, for topping.

In the same pot, heat oil; saute onions until tender. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Stir in remaining ingredients except beans. Add the meat and any accumulated juices to the pot.

Chili con carne step by step

1. In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, oregano, chipotle powder and 1 tsp salt..
2. Trim the fat and silver skin from the meat, but keep the trimmings. Chop the beef into bite-sized cubes (about 1 cm square) and season liberally with salt and a few grinds of black pepper..
3. Put a medium pot on medium-high heat. Add the beef trimmings and let fry until they crisp up and render their fat. If you have to, help out the process by adding a tiny splash of veg oil. Remove and discard the trimmings..
4. Add the beef to the pot. The meat will release water after a few minutes as it cooks. Don't worry about it. Just keep going until the liquid evaporates and the meat starts sizzling again. Fry until the beef is a deep brown colour. This part will take about 15 minutes..
5. Stir the onion into the pot. Fry for 3 or 4 minutes until the onions are softened, then add the garlic. Fry another 1 minute until fragrant..
6. Stir the spice mix into the pot. Let cook for about 3 minutes, stirring occasionally. Watch that the spices don't burn. If they start to get too dark, deglaze the pot with a splash of water..
7. Pour the canned tomatoes into the pot. Add the beef stock, and turn the temperature down to low. Cover, with the lid slightly ajar, and let simmer for 2 hours. Stir occasionally to ensure the bottom doesn't burn..
8. Remove the lid and turn the heat back up to medium. If the chili's still watery, give it a few minutes to boil off and reduce. Add the kidney beans and chocolate and simmer for 10 minutes. Give it a taste and add extra salt as required. Finish by adding the corn. Put the lid back on and let the chili sit for at least 15 minutes before eating. Serve with a topping of grated cheddar cheese and/or a dollop of sour cream..

Season the chili with salt and pepper to taste, and stew the meat with a cover slightly. Pour this into the pan with the mince mixture. Maybe I'm not too adventurous with my chile con carne but I really wanted a good traditional recipe and the spices were just off. Pour onto a work surface and using a small, heavy skillet, crush them coarsely. Transfer to paper towels to drain.