/images.kitchenstories.io/wagtailOriginalImages/A1026-photo-content-7.jpg)
Christian’s Chili con carne
Ingredients
Utensils
1 cutting board, 1 knife, 1 roasting pan, 1 cooking spoon, 1 pot
Nutrition per serving
Step 1/4
- 1 kg beef chuck
- onion
- 4 tomatoes
- ½ chili
- 2 cloves garlic
- ½ Guajillo chili
- ½ chipotle chili
- salt
- 1 cutting board
- 1 knife
Dice beef neck and season with salt. Chop one onion and all the tomatoes. Slice chili pepper and garlic. Finely chop Guajilo and chipotle chilis.
Step 2/4
- 1 tbsp tomato paste
- 2 tsp smoked paprika powder
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- ½ cinnamon stick
- 4 cl mezcal
- 800 beef stock
- 400 ml canned crushed tomatoes
- vegetable oil
- 1 roasting pan
- 1 cooking spoon
Heat some vegetable oil in a roasting pan over high heat. Add beef and fry for approx. 3 - 5 min. Add onions and garlic and fry for another minute. Then add tomato paste, paprika powder, cayenne powder, ground coriander, cinnamon, chili peppers, and dried chilis. Stir-fry for approx. 2 - 3 min., then deglaze with mezcal and veal stock. Add crushed and fresh tomatoes, and let the sauce simmer for 3 hr. Stir often.
Step 3/4
- 1 carrot
- 50 g celery
- 1 l water
- 500 ml vegetable broth
- 250 g dry black beans
- 2 tbsp dried oregano
- vegetable oil
- 1 pot
In the meantime, roughly chop carrot and celery into large cubes. Finely chop the other onion. Add chopped ingredients to a pot with some vegetable oil and fry for approx. 5 min., or until browned. Deglaze with water and vegetable broth. Add beans and oregano. When the beans are softened, season with salt.
Step 4/4
- 50 g Mexican chocolate
When chili is ready, season with Mexican chocolate and more salt. Serve with beans and enjoy!
Enjoy your meal!