The best chili con carne recipe

This recipe for chili con carne is spicy, powerful and just the right amount of heat. Originally, chili con carne is a Mexican recipe. But the dish served in most Danish homes probably doesn't resemble an authentic Mexican chili. It is more inspired by the American "Tex-Mex" cuisine, where dishes like quesadillas, tortillas and tacos are popular. A good chili is a basic recipe that can be used for all of these dishes. You can fill it into tortillas or wraps, and it can also be enjoyed in a bowl like a salad bowl with rice and/or nachos. 

TIP: Also try other delicious casseroles such as Indian lamb stew, a classic tenderloin casserole or the warm one juniper pot.

Easy chili con carne recipe

This recipe is an incredibly easy version of the good chili. Everything just needs to be chopped, sautéed and simmered in one big pot, and it only gets easier as it stands. A chili can therefore easily be put on earlier in the day, and then it is ready to serve at mealtime. It only gets better! If you have a good stock of spices in the kitchen, the ingredient list is also super simple and quite cheap. It is therefore easy and good food for many. A tip is to make a double portion (or even a triple portion!). Then the dish can be frozen in smaller portions, and then you have easy food for busy days. A chili con carne is easy to heat up again, and the dish can easily be varied and served in different ways, with different accessories. For example, try using the chili to make a fantastic Mexican lasagna.  

TIP: Other good dishes for the freezer are bolognese sauce, Indian dhal, a good one lasagna or chili sin carne.

Ingredients for chili con carne

• Beef: We use minced beef for the recipe, but we also highly recommend you make our recipe for pulled chili con carne made from beef shoulder.
• Spices: We use a pure blend of paprika, cumin, coriander and cinnamon for my chili. It gives a really nice spicy flavor. Feel free to use a smoked paprika for a delicious twist.
• Onions and garlic: We prefer a good amount of onion and garlic in the recipe, but you can easily use just one or two cloves of garlic.
• Chili: We prefer to use a fresh red chili, but if you don't have one on hand, you can use chili flakes or powder. 
• Broth: We prefer to use a beef broth. You can also use vegetable broth instead, but beef broth gives a stronger flavor.
• Kidney beans: The beans add flavor, richness, and satiety to the stew. You can also use black beans as an alternative.
• Dark chocolate: Adding dark chocolate to the stew makes all the difference! It makes it sweeter, creamier and more intense in flavor.
• Vinegar: We season the chili with a little red wine or white wine vinegar. This gives the perfect balance between sweet/sour, and brings out all the great flavors. You can also add a splash of red wine as an alternative if you have an open bottle.

TIP: Also try using leftover chili con carne as a filling in pierogies for the lunchbox.

Accessories for chili con carne

What do you eat with chili con carne? Yes, it's really a matter of taste, because as I said, the dish can be used as a filling for all kinds of Tex-Mex Mexican-inspired recipes. We prefer to serve chili with rice and lots of toppings. Preferably with some green salad or finely chopped cabbage, which makes the otherwise very filling dish a little more light and fresh.

Toppings

Good toppings for chili con carne are:

• Guacamole
• Salsa
• Nachos with cheddar
• Coriander
• Sour cream
• Pickled red onions
• Grated cheddar cheese
• Jalapenos
• Lime boats
• Sliced ​​spring onions