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Chili con carne med oksebov - Opskrift på simre chili con carne
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Chilli con carne with beef shoulder

A recipe for a proper slow-simmered chilli con carne, - packed with flavour and exceptionally good.
Course Main course
Cuisine American, Danish, Mexican
Nøgleord Braised, Slow-cooked dishes, Slow-cooked food
Total Time 4 hours
Servings 6 servings
Calories 568kcal

Ingredients

  • 800 g beef shoulder or chuck steak, cut into cubes
  • 2 onions, roughly chopped
  • 2 peppers, cut into small dice
  • 1 red chilli, finely chopped (seeds removed - adjust to taste)
  • 4 cloves garlic, grated or crushed
  • 10 slices pickled jalapeños, chopped
  • 3 tbsp tomato purée
  • 2 cinnamon sticks (or approx. 1 tsp ground)
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp dried oregano
  • 3/4 tsp smoked paprika
  • 2 tbsp soft light brown sugar
  • 100 ml good strong coffee
  • 25 g dark chocolate
  • 2 tins chopped tomatoes
  • 300-400 ml beef stock
  • 2 tins kidney beans, rinsed and drained
  • Salt and freshly ground black pepper
  • Oil
  • Chilli flakes, optional, if you want it hotter

Instructions

  • Heat a little oil in a large casserole and brown the meat well all over, - season with salt and pepper.
  • Set the meat aside and, in the same casserole, fry the onions, peppers, chilli and garlic for a couple of minutes, adding a little more oil if needed.
  • Return the meat to the casserole and add the jalapeños, tomato purée, cinnamon sticks and the spices, and heat through for a couple of minutes.
  • Add the brown sugar, coffee, chocolate, chopped tomatoes and 300 ml of the stock, then cover and let the chilli simmer for about 3 hours, longer if you have the time. At home I keep the hob on 2-3 out of 9.
    Stir now and then and add more stock if needed.
  • After 3 hours, remove the lid and let the chilli simmer uncovered for about 30 min. Press the meat against the side of the casserole with a wooden spoon so it shreds, but leave some chunks whole. The sauce will now reduce further and thicken so it clings better to the meat.
  • Then add the beans and let them heat through properly, - without letting it boil, or they will turn mushy.
  • Season to taste with salt and pepper, and adjust the heat with chilli flakes if you like.
  • Serve with boiled rice, flatbread, crème fraîche and/or crisp tortilla chips.

Nutrition

Calories: 568kcal | Carbohydrates: 69g | Protein: 50g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 83mg | Sodium: 3238mg | Potassium: 2131mg | Fiber: 19g | Sugar: 14g | Vitamin A: 3435IU | Vitamin C: 68mg | Calcium: 186mg | Iron: 13mg