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Chili con carne
In this week's episode, I cook my own version of chili con carne with inspiration from the border areas between Mexico and the United States. The recipes differ significantly between different regions and states but one thing is common and that is that it is hot, juicy and very nutritious. A satisfying classic that has everything and is perfect for cooking on the grill in the upcoming sports holidays. You can find the fine rum from Barceló here:https://www.systembolaget.se/produkt/sprit/barcelo-8226801/
Ingredients
- 500 gram high rib sphere
- 2 yellow onions
- 6 gaps garlic
- 4 Spanish pepper
- habanero to taste
- 3 tbsp tomato puree
- 2 tbsp oregano
- 1 tbsp fennel seed
- 2 tbsp cumin
- 2 tbsp smoked paprika powder
- 2 tbsp paprika powder
- 2 tbsp powdered sugar
- 4 bay leaf
- 1 Can whole tomatoes
- 1 bottle passed tomatoes
- 2 dl water
- 1 pack large white beans with spade
- 1 pack black beans with spade
- 1 pack kidney beans with spade
- 1 bottle dark beer
- 1 splash dark room
- salt
- freshly ground black pepper
Garnish
- Creme Fraiche
- grated lemon zest
- chopped parsley
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