Recipe Tip: Chilli con carne
Top Recipe for 10 Persons by Julian Kutos. All ingredients and tips for getting it right. Julian Kutos reveals his recipe for the perfect chilli with a hint of cocoa.
- 2 tablespooncumin seeds, whole
- 2 tablespooncoriander seeds, whole
- 2 tablespoonpaprika
- 150 gpancetta, finely sliced
- 200 gcelery stalks, finely chopped
- 3onion, chopped
- 1 kgcarrots, grated
- 2red bell pepper
- 4garlic cloves, unpeeled
- 15 gparsley, finely chopped
- olive oil for frying
- 1 ½ kgbeef mince
- 1bay leaf
- 3 sprig(s)oregano, fresh
- 3 sprig(s)thyme, fresh
- 700 mltomato passata
- 1 lchicken stock
- 2 tablespooncocoa powder
- red chilli
- 200 mlintense red wine
- 400 gsweetcorn (fresh, frozen or canned)
- 400 gkidney beans (freshly cooked or canned)
- fleur de sel
- black pepper
- cane sugar
- sour cream
- parsley, finely chopped
- white bread
Step 1Put the whole spices in a pan and toast without oil, on a high heat.
Step 2The roasting is finished when the spices are fragrant and the paprika is dark red.
Step 3Grind the spice mixture in a coffee grinder or with a mortar and pestle.
Step 4Finely chop pancetta, onion, celery and bell pepper. Finely grate carrots. Prick the unpeeled garlic cloves several times with a knife.
Step 5In a large saucepan (ideally cast iron) heat the oil and fry the pancetta with the garlic cloves until crispy.
Step 6Remove the pancetta from the pan but leave the oil and garlic cloves.
Step 7Sauté the onion, celery, carrot, parsley and bell pepper with the bay leaf, thyme and oregano until the vegetables are soft and lightly browned.
Step 8Season the vegetables with salt and a little sugar.
Step 9Deglaze with some red wine and let red wine boil away completely.
Step 10Preheat oven to 130°C. Remove the finished vegetables from the pot. Add oil to the pot and cook the mince until it is lightly browned. Season with salt.
Step 11Deglaze once with chicken stock, once with red wine and let liquid boil away completely each time.
Step 12Add the vegetables and bacon to the meat, season with the spice mixture, pour in the remaining chicken stock and wine, add the tomato passata, cocoa powder and chopped chilli peppers and bring to the boil. Put the lid on the pot, put in the oven and cook for 4 hours.
Step 13After 3 hours remove the lid and let the chilli cook for a further hour. The chilli is ready when it is thick and a dark crust has formed on the rim of the pot.
Step 14Finally, mix in the corn and beans. Season with salt, sugar, a dash of wine, some of the spice mix and more chilli to taste.
Step 15Serve with a little sour cream and freshly chopped parsley.
Step 16For the perfect chilli con carne three factors are crucial: Time, meat quality and the liquid ingredients (chicken stock and wine).
Step 17I always use a wine for cooking that I like to drink. The more distinctive and flavourful the wine is, the better the food that is cooked with it.
Step 18Whether it's chilli or other stews, the full flavour unfolds through simmering for hours at a low temperature. For those in a hurry, the chili is ready to eat after 1.5 hours, but the long time pays off. The full aroma unfolds only on the second day. After cooking, place in the refrigerator and reheat in portions. the next day.
Step 19Chilli as well as other stews are easy to prepare but take several hours to cook. It is easiest to prepare a large quantity and leftovers can easily be frozen.
Step 20Cocoa powder adds an elegant and delicate note. Cocoa is a typical Mexican ingredient (used to make Mole sauce) and goes very well with beef and tomato.