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 adding cocoa or dark chocolate.
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.
8 servings
800 g falukorv (what is falukorv?)
2 yellow onions
2 cloves of garlic
2 carrots
100 g celeriac
2 parsnips
2 tbsp tomato paste
1 can crushed tomatoes. Also 1.5 cans water
1 tsp dried thyme
1 tsp dried oregano
1 tsp chili powder
1 tsp smoked paprika
2 tsp salt
2 tsp black pepper
1.5 dl red wine
2 pkts kidney beans (rinsed and drained)
1 tbsp cocoa alt. 40 g dark chocolate
2 tbsp bbq sauce alt. liquid smoke, approx. 2-3 drops for a smokier taste
Dice the falukorv.
Chop the onion, carrots, celeriac and parsnips. Brown the vegetables in a pot until the onion is soft and shiny. Add the tomato paste and sauté for a minute. Then stir.
Place all ingredients except sausage in a saucepan.
Cook for 30 minutes. When 10 minutes remain, add sausage.
Season with salt and pepper.
