My personal chili con carne in version 2.0

My already banned Chili con Carne recipe is now 2.5 years old. Since then I've been cooking chili on one occasion or another and changing the recipe a little bit each time.
Somehow it was never quite fitting and always tasted too much bolognese rather than chilli. Granted, my style is anything but classic - real Texas chili is really just meat, eventually beans came along, albeit no kidney beans. More vegetables and even corn are actually heresy, if you take it very carefully. I do not care! I do not sit around my campfire in Texas and cook chili con carne in the can over the embers - I just cook my chili, as I like it. And just for the color must therefore with me colorful peppers as pure as kidney beans and corn. It also tastes much better. So!

MY Chili con Carne Recipe

I still call it Chili con Carne. For a long time I worked and tried, until it finally was, as I imagined. And before I forget it again, I write it down now for safety's sake. And above all, so that you also have something of it. It tastes really really delicious! It's spicy and spicy and hearty - but not so over the top that you can not enjoy it. I also experimented with coffee and chocolate - coffee is not mine in the chili, but the chocolate that works! Without tasting of chocolate, it gives the chili a certain consistency and somehow completes the taste. Give it a try.

I discovered the Ancho-Chili for the mild, but sufficient sharpness: these are dried poblano pods , I soak the whole dried pod in warm water for one hour, then remove the stalk, finely chop the chili and use it with the soaking water for my chili. And to add a little extra whistle, I also use at least one dried and crumbled hot pepper with seeds. And finally, the key secret is a not inconsiderable amount of ground cumin . That together gives the best chili taste! Just like the Ajvar, I like to cook the chilli right now. In the large 9 l pot, if I quadruple the recipe, but a lot together and yesterday I have so in addition to dinner at least 18 glasses can fill, which I then got in the pot.25 g dark dark chocolate

  • sea salt and freshly ground pepper to taste
  • sour cream or crème fraîche to serve
  • grated cheeses to serve

    Preparation

    1

    The Ancho chili in about 100 ml soak warm water for one hour until it softens. Keep the water, remove the chilli, remove the stalk and chop the chilli with seeds.

    2
    3 Add the chopped chilli with the soaking water, stir well and allow the liquid to evaporate over medium heat.
    4

    Chop the tomatoes with a knife in the tin, then add to the minced meat and mix well. Bring to a boil.

    5

    Mix the dried chilli, cumin, salt and pepper together in a small bowl, then sprinkle the seasoning mixture into the pot and stir well. Simmer gently at low speed for about 20 minutes without a lid.

    6

    In the meantime, wash the two peppers and cut into bite size, not too small pieces. Add to the chili after 20 minutes and simmer for about 10 minutes without a lid.

    7

    Place corn and kidney beans in a large colander and rinse in running water.

    8
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    Then add the chocolate to the pan with the chocolate and simmer the chili again with stirring for about 5 minutes, until beans and corn are warmed up and the chocolate has melted.

    9

    Season to taste with salt, pepper, cumin and cayenne pepper. Serve with a dollop of sour cream or crème fraîche, if desired also with some grated cheese and baguette.

    Bring chili con carne to a proper boil.

    If, like me, you would like to cook and cook the chili in large quantities, do the following:

    • Prepare the appropriate wake-up or twist-off glasses in advance. They should have been thoroughly cleaned in the dishwasher or with hot water and detergent.
    • Place the glasses without lids (for Weck glasses with glass lids) side by side on a baking sheet and place in the cold oven. Set the temperature to 150 ° C top and bottom heat. Once the temperature is reached, leave the glasses in the oven for another 10 minutes. Then carefully remove from the oven (touch only on the outside) and allow to cool completely.
    • Place the twist-off lids and rubber rings of the mason jars in a sufficiently large saucepan, cover with boiling water and stir at medium temperature for 5 minutes boil. In addition, cook directly a casserole, a ladle and kitchen tongs.Seal immediately with the lids or rubber ring, lids and clamps.
    • Prepare a wide pot and lay out with a grid (eg a round wire rack) or a kitchen towel or kitchen paper.
    • Die fest Place closed jars side by side in the pot. Pour as much lukewarm water that the glasses are at least 3/4 in the water. Place the pot on the stove and bring the water to a boil at high temperature.
    • Once the water boils, adjust the temperature and set an alarm to 60 minutes. Bring the glasses to a boil with the lid closed and medium temperature. After the cook, remove the glasses and allow them to cool on a grid.
    • After fully cooling, the rubber rings should be firmly seated with mason jars, the lids of the twist-off glasses should not yield under pressure and should be slightly inward be arched. Store in a dark and cool place.

    Pin the recipe at pinterest and save it for later.