Here is a simple recipe for chili con carne. BBQ sauce or a few drops of liquid smoke give the stew a smokier flavor. The finishing touch is to add cocoa or dark chocolate. Another variation is to cook chili con carne with minced beef.
The name literally means “chili with meat” in Spanish. The dish likely originated as a simple and nutritious stew of chili peppers, meat, and sometimes beans or corn, and became popular among workers, cowboys, and soldiers in 19th-century Texas.
Chili con carne originated in Mexico and Texas.
If you cook your own beans, it’s important to soak them for at least 12 hours. Why? It shortens cooking time, improves digestion, reduces antinutrients (phytic acid and lectins), and improves texture and flavor. It’s a simple, yet important procedure for getting the most out of beans in cooking.
6 servings
800 g prime rib
1 dl red wine (can be omitted)
2 yellow onions
2 garlic cloves
1 red chili alt. 1 tsp chili powder
1 green pepper
2 tbsp tomato paste
1 can crushed tomatoes
2 pkt kidney beans. 2 X 380g (drained and rinsed). 460 g, own cooking
1 tsp dried thyme
1 tsp dried oregano
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp cocoa alt. 40 g dark chocolate
2 tbsp bbq sauce alt. liquid smoke, about 2-3 drops for a smokier taste
2 tsp salt
2 tsp black pepper
Cut the prime rib into coarse pieces, 2×2 cm. Brown the pieces in butter.
Place the meat in a pot. Add water (and possibly wine) so that it just covers the meat. Let the meat simmer for 90 minutes.
Fry chopped onion, chili and paprika for a few minutes. Add tomato paste and fry for another minute.
Add the chopped onion to the pot. Add spices, tomato, beans, cocoa and bbq sauce. cook for another 30 minutes.
If you want a thicker sauce, you can strain it.
