This recipe is originally from a cook book printed in 1997 (!). It's of Swedish origin (!) and it's called "The American Cookbook" (!). I have it since I was Au Pair in America in 1998, and my mon (bless her!) gave me this book to go with me. It's a... cook book of sorts. But I love it for the memory. And for this recipe! Naturally, I've done personal amendments to the recipe though. (Mine's better.)
The recipe is supposed to feed 6-8 (maybe Americans - sorry!), but the way I do it, it feeds the two of us like 15 portions at least. Which is nice.
I will promise you: it will make you sweat and sniff! But in a good way. Don't be scared about the amount of chili in the recipe! Try it out. Or don't if you feel scared still - use less. At any rate, do not eat the same day you prepare it! Must rest overnight.
Chili con Carne
1 kg minced meat
1 large onion
(much) garlic gloves (originally 3 cloves)
2 bell peppers diced
1-2 tbsp jalopeno diced
½ dl chili powder (sic!)
2 ½ tsp cumin (or more, I use more, I love cumin) (juustokumina)
2 bay leaves
smoked bell pepper powder
2 frech chilies diced
2 dl tomato pure
3-7 dl meat broth
2 cans crushed tomatoes (Mutti preferably)
4 cans of ready kidney beans
(1,5 dl porridge rice, uncooked)
olive oil
salt
black pepper
pinch of sugar and cinnamon
Serve with creme fraiche and grated cheddar
First, sauté the onions and fry minced meat in olive oil, adding garlic and bell peppers in the end and fry them for a few minutes too. Add jalopenos, chili powder, chili, cumin, bay leaves, smoked bell pepper powder, tomato pure and fry for a few minutes more (keep stirring). Add crushed tomatoes, the rest of the seasoning and a right amount of the broth (see below). Also - and this is optional - add the rice. I add not much, as I don't want to turn it into a porridge, but some, since it makes it more to eat on.
The reason why the scale is so large for the broth is that it depends so much on what you like and what type of tomato you use (you can also used canned whole tomatoes). I like my chili fairly "wet" (but not runny). If you use rice, you will need more broth.
At this stage everything is in but the beans. Let simmer for at least two hours. This is important. Do not think you can do this faster. Keep on low heat. Towards the end of the simmering (maybe before 15 minutes you're done), add the kidney beans. Once you feel it's ready, cool down and refrigirate. Eat the next day. You'll love it.
Note1 on the chili powder: like said, use less if you feel like it. But if can handle any heat, you should be able to handle this. But only if you a) let simmer for two hours and b) let rest overnight. If you taste while cooking then... Have fun :) (And yes I taste while cooking since you have to. It's one of the curses of being the cook I think.)
Another note2 on the chili powder: I've used the "regular" chili powder before, but this time I tried one tablespoon each of regular chili powder, chipotle chili flakes and guajillo chili flakes. No less firy, but more tasty.
A note3 also on adding cinnamon and sugar: I think anything tastes better with a pinch of sugar. So I add it pretty much to anything. But even to this amount it's no more than one teaspoon. Also, cinnamon enhances the flavor in tomato-based foods. So I always use that too in these types of food. But remember it's a pinch (or else, put on the Christmas carrols).
Now you're done! Do tell me if you like it :) It's minimal work, maximum pleasure <3
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