Try this Chili Con Carne recipe, or contribute your own.
- smã¶r att steka i
- 2 gula lã¶kar
- salt och svartpeppar
- 800 g nã¶tfã¤rs
- 4 vitlã¶ksklyftor
- 2 rã¶da paprikor
- 1/2 dl konc.kalvfond
- 1/2 dl chilisã¥s
- 800 g krossade tomater
- 3 msk chipotlepaste
- 2 tsk koriander
- 2 tsk spiskummin
- 2 msk kakao
- 1 tsk chiliflakes
- 4 msk tomatpurã©
- 1 stor sã¶tpotatis
- 2 burkar bã¶nor (svarta bã¶nor kidneybã¶nor)
- tillbehã¶r: grã¤ddfil bladpersilja och en god sallad
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (200g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Finhacka lök, vitlök och paprikor. Fräs dem mjuka i smör. Lägg över i tjockbottnad stor gryta.
- Fräs nötfärsen och lägg sedan över i grytan. Skala söndpotatisen och skär i kuber, lägg ner i grytan. Rör ner resterande ingredienser som kryddor, tomatkross, fond, chilisåsallt utom bönorna.
- Låt småputtra i ca 20 minuter. Skölj av bönorna med vatten i durkslag och rör ner några minuter innan servering. Servera med en god sallad och gräddfil.
Undercooking the ground beef ruins the base of this dish by leaving moisture trapped inside the meat clusters, preventing the Maillard reaction from generating deep savory compounds. Crowding the pan forces the proteins to steam rather than fry, so brown the meat in two distinct batches over high heat until dark crusts form on the edges of the pan. Raw onions, garlic, and bell peppers require gentle sweating in butter to break down their cell walls without scorching the sulfur compounds that turn bitter under excess heat.
Starch distribution dictates whether the sauce binds correctly or separates into an oily soup. Cubed sweet potatoes release natural starches as they simmer in the crushed tomatoes and concentrated stock, thickening the liquid naturally during the twenty-minute braise without requiring cornstarch slurries. Acidity from the tomato base and chili paste cuts through the dense sweetness of the root vegetable, balancing the pH on the palate.
Unsweetened cocoa powder introduces natural bitter alkaloids and tannins that mimic the profile of slow-braised cuts, adding profound depth to quick-cooked ground beef. This ingredient should go in alongside the cumin and coriander so the fat-soluble flavor molecules can bloom in the warmth of the pan before the liquids dilute them.
Beans added too early disintegrate completely into mush under prolonged heat and acidity. Rinsing canned black or kidney beans in a colander removes excess canning liquid and sodium before they go into the pot just three minutes before serving, preserving their structural integrity while warming them through.
