Chili con carne may not have roots in traditional Danish cuisine, but it is a favorite on Danish dinner tables on par with meatballs in curry sauce, beef tenderloin stew and meatballs. There is good reason for this, because despite a relatively simple method that does not require hours in the kitchen, there is full flavor.
Feel free to make a large portion while you're at it. Chili con carne is very suitable for a trip to the freezer. Best of all, however, if you can avoid adding the beans until just before serving.
Enjoy chili con carne with rice or bread and possibly a spoonful of crème fraîche to tame the heat from the chili.
4 servings:
Ingredients
2 onions
3 cloves garlic
2 red bell peppers
Oil for frying
600 g ground beef
3 tsp. paprika
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
2 cans diced tomatoes
2 tbsp. tomato paste
2.5 dl beef stock/broth
25 g dark chocolate
1 can kidney beans
1 can black beans
Coriander and fresh chili for garnish
Salt and pepper
Instructions:
Peel and chop onions and garlic. Cut bell peppers into large chunks.
Sauté onions, garlic and bell pepper in oil in a large pot until the onions are translucent. Add ground beef and brown it thoroughly. Add spices and cook for one more minute. Now add diced tomatoes, tomato paste, stock and dark chocolate, bring the pot to a boil, and let it simmer for 20-25 minutes. Add beans and let the dish simmer for another 5-10 minutes. Season to taste with salt and pepper and extra chili powder if necessary.
Garnish with coriander and sliced chili pepper when serving, and enjoy with rice or bread.
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