Chili con carne

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I like to sometimes be able to pull an all-in-one, both savoury and healty, meal out of the freezer that just needs to be heated up. Chili con carne is eminently suited for this, so I always make a huge portion to freeze in small portions for one or two days.


2 kilo beef and pork, ideally finely diced but I usually ‘cheat’ and use minced

1 dl olive oil or duck fat

3 onions, chopped

10 garlic cloves, chopped

2 tblsp paprika

1 tblsp chili or cayenne pepper, or frozen or fresh chili, whichever form you like and have available and in whichever quantities suit you

2 tblsp oregano

1 tblsp roasted ground cumin

8 whole cloves

2 tblsp roasted ground coriander

2 cinnamon sticks

4 bayleaves

16 tomatoes or three tins

500 g cooked red kidney beans

500 g cooked chickpeas

4 stalks celery, sliced

4 green bell peppers, sliced

2 tblsp cocoa powder

1 tsp brown sugar

2 tblsp sherry vinegar

If more liquid is needed: some redwine or stock.

Fry the onion and garlic slowly over medium heat until they start to brown.

Add the paprika and chili and fry for a few seconds, then add the rest of the spices and herbs and fry again for a few seconds.

Brown the meat and add it. Stir thoroughly.

Add the rest of the ingredients and bring to a simmer. Let simmer for at least an hour. Add liquid if needed.