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Chili Con Carne

The winter is approaching rapidly, the weather becomes more boring (more than it is already), and then the snow (YES!) And the Christmas month :). But the warm and cozy pots or oven dishes are perfect on the cold evenings, where you would just prefer to hide under a blanket or quilt. Soups, stews, frying and oven-baked dishes all make winter evenings affordable and they just taste the hell’s good and warm one all the way through.
Chili con carne is super delicious and fills an empty stomach, it can be frozen and therefore it should be made in huge portions. 😉

CHILI CON CARNE
4-6 SERVINGS.

2 ONIONS
2 GARLIC CLOVES
2 RED CHILIES
3 CARROTS
6 CELERY STALKS
1 WHOLE CINNAMONS STICK, APPROX. 5 CM
1 BAY LEAF
1 STAR ANISE
2 TSP. GROUND CORIANDER
2 TSP. GROUND CUMIN
1 TSP. CHILI POWDER
1 TBSP OIL
140 G TOMATO PUREE
500 G MINCED BEEF
6 TOMATOES OR 1 CAN CHOPPED
100 G CORN
1 DL WATER
25 G DARK CHOCOLATE
1 CAN OF KIDNEY BEANS
1 TBSP. HONEY
SALT AND PEPPER
CREME FRAICHE
GRATED CHEESE
AVOCADO

Peel and chop onion, garlic and chili finely.

Peel and cut the carrots and celery into smaller slices.

Sweat the onion and garlic in the oil in a large pot (about 5 liters), add all the spices, stir, then add the vegetables and let it cook for a few minutes.

Brown the meat with the vegetables, then add the tomato puree and mix well.

Wash and cut the tomatoes into quarters, or add a can of tomatoes to the dish and add corn and water.

Let it simmer for 20 minutes and then add beans, chocolate and honey.

Let it simmer for 10 minutes more.

Season with salt and pepper and possibly a little chili sauce, if the dish is to be stronger. If the dish is too strong, add some sugar or extra honey to soothe the heat.

Serve with grated cheese, avocado in cubes and creme fraiche.

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