John Myers
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Chili Con Carne Deluxe
The perfect chili con carne deluxe recipe with a picture and simple step-by-step instructions.
- 1 kilogram Mixed minced meat
- 4 Cans Peeled tomatoes (400g each)
- 2 Cans Kidney beans (400g each)
- 1 Can Corn grains
- 6 piece Paprika (yellow / red / green)
- 3 piece Onions (large)
- 4 Toes Garlic fresh
- 3 piece Cored chili peppers
- 30 g Jalapeños (pickled in a glass)
- 2 tablespoon Sriracha hot chili sauce (from the Asian market)
- 200 ml Vegetable broth
- 2 tablespoon Cocoa powder
- 1 tablespoon Oregano
- 1 tablespoon Cumin
- 1 tablespoon Rosemary
- 3 tablespoon Salt
- 3 tablespoon Pepper
- 40 g Clarified butter
- 1 piece Lemon
- 1 tube Tomato paste
preparation
- Chop the paprika, onions, garlic and chilli peppers (dice paprika and onions, chop the garlic and chilli very finely). Drain the kidney beans and corn. Take the jalapeños out of the glass and cut them into small pieces. Prepare all other ingredients.
preparation
- Leave the clarified butter in a sufficiently large saucepan and fry the minced meat in pieces for about 5 minutes. Add the tomato paste, onion and garlic and cook for another 2-3 minutes, stirring constantly, then deglaze with the vegetable stock. Add the tomatoes, kidney beans, corn, bell pepper, chilli peppers and the jalapeños and mix well, then add the cocoa powder and the hot sriracha sauce while stirring. Reduce the cooking temperature (level 3 on the Zeran hob) and let the chilli simmer for 2 hours.
The final
- Season to taste with the oregano, cumin, rosemary, salt and pepper (the quantities in the recipe can be varied as you like, I carefully feel my way up and down the seasoning). Possibly add a little more vegetable stock (powder) and finish with the lemon juice. Store the chilli in a cool place for 24 hours before consumption and let it steep! I like to serve sour cream with the chilli, but a little sour cream also works. It goes well with white bread or baguette … Bon appetit!
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