Long-simmered chili con carne with beef shoulder

A simmered dish like this requires simmered meat, and the result is the most tender meat you could wish for. I tear it apart – ala pulled pork – and there is so much flavor, tenderness and deliciousness in this dish. Although the dish takes a long time to make, it requires little time in the kitchen and it pretty much takes care of itself. Great as an unpretentious guest meal and for cozy moments. Serve in a classic way with rice, nachos, crème fraiche and herbs – and feel free to make a large portion so there is also room for the freezer.

Also try: recipe for easy chili con carne >>.

Working time 30 minutes.

Number of people: 4.

Freezable Yes

Long-simmered chili con carne

4 timer

30 min.

2 days

And

4 pers.

while I'm cooking

1 kg of oksebov

2 onions, finely chopped

2 cloves garlic, finely chopped

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 tsp ground coriander

½ teaspoon chili flakes

400 g canned chopped tomatoes

30 g sun-dried tomatoes in oil, finely chopped

3 dl beef broth

1 can kidney beans, drained and rinsed

40g dark chocolate

3 tablespoons olive oil, for frying

salt and freshly ground pepper

For serving

125 g nachos

3 dl ris

2 dl crème fraîche 18%

150 g cheddar

1 handful of fresh coriander

1 red chili, finely chopped

Cut the meat into thick slices (I divide an 800 g beef shoulder into 3-4 slices).

Heat a cast iron skillet with oil over high heat and brown the meat well on all sides. Remove the meat from the skillet, set it aside on a plate and turn the heat down on the skillet. Add the onion, garlic, cumin, cinnamon, coriander and chili to the skillet and sauté for a few minutes until the onions are soft.

Return the meat to the pot with the chopped tomatoes, sun-dried tomatoes and beef stock. Cover, bring to a boil, then reduce the heat to just a gentle simmer. Simmer covered for 3-4 hours until the meat is tender.

Remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot and stir the dish well. Season well with salt, pepper and possibly more chili to taste. Add the beans and heat the dish well for 5 minutes.

Remove the pan from the heat and stir in half of the chocolate first, then add the rest of the chocolate. Taste the dish again.

Serve with nachos, rice, good bread, sour cream and gratins, possibly with cheddar cheese.