Original chili beans
Ingredients · Servings 4
- 10 grams of paprika
- 1 tsp. cumin seeds
- 1 pc. coriander seeds
- 4-5 cloves
- 1 star anise
- 5 dl alaplé
- 1 tbsp. Cocoa powder
- 1.5 kg Beef
- 2.2 dkg Only
- Oil
- 50 dkg Red Onion
- 2-6 db chili peppers
- 1 tsp. Oregano
- 1 tbsp tomato paste
- 5 cloves Garlic
- 1 bottle of brown beer
- 1 can chopped tomatoes
- 1 kg red beans
- Sour cream
- Grated cheese
- Coriander
- tortilla chips
Method · 2 h 30 min
- To prepare the original chili bean recipe, first cut the beef into 1-2 cm cubes and mix thoroughly with 1.5 dkg (1% of the meat) of salt, and refrigerate.
- Deseed and chop the whole dried chili peppers into larger pieces. Fry in a dry frying pan for 3–4 minutes, then add the cumin, coriander, cloves and star anise. Fry for another minute, pour in the stock and simmer for 5–10 minutes until the peppers are soft.
- Pour the contents of the pan into a blender, add the cocoa powder and blend until you get a smooth paste.
- Brown the beef in batches in the bottom of a large pot. Be careful not to overcrowd the pot, as this will prevent the meat from browning properly. Once all the beef has been browned, set aside.
- In the same pan, start sautéing the finely chopped red onion. You can pour a little stock under the onion to help dissolve the browning that has stuck to the bottom of the pan.
- Once the onion has a little color, add the chopped chili, garlic and oregano. After 1-2 minutes, add the tomato paste.
- When you can no longer smell the raw tomato smell, add the meat and any juices that have leaked out. Stir thoroughly and scrape up any browned bits from the bottom of the pan.
- Pour in the brown beer, chili paste and chopped tomatoes, then add enough stock to just cover the meat.
- Bring to a boil and simmer, partially covered, at a simmer until the meat is completely tender (about 1-2 hours). If the juice evaporates, add a little more stock.
- Once the meat is tender, add the drained can of beans and cook for another 10-15 minutes. At the very end, you can add a dash of rum or any other spirit, if you like.
- Serve the finished chili beans with sour cream, grated cheese, fresh coriander and natural tortilla chips.
