Chili sin Carne
Print outChili sin carne has become a favorite among many. Here is a recipe for a spicy chili with grated Simsu that must be tried. Serve with bread and some sour cream or creme fraiche.The recommended portion size and amount of protein is on mince strips.
Portions
Nutrition and climate performance
Portion size: 59g
Ingredients
Finished quantity of minced meat strips
- 5,9 kg Colour strips
Ingredients, minced meat strips
- 3,2 kg Dry Simsubas
- 13 grams Black pepper
- 70 gram Salt
- 2,8 kg water
- 160 grams Chinese dark soy
- 370 grams Rapeseed oil
Finished quantity of Chili sin Carne
- 39,0 kg Chili sin Carne
Ingredients, Chili sin Carne
- 5,9 kg Colour strips
- 2,6 kg Green pepper diced
- 3,7 kg Red pepper diced
- 2,1 kg Yellow onion shredded
- 210 grams Garlic finely chopped
- 350 gram Tomato paste
- 2,4 kg Kidney beans
- 2,4 kg Large white beans
- 2,4 kg White beans in tomato sauce
- 4,7 kg Crushed tomatoes
- 24 grams Smoked paprika powder
- 59 gram Chipotle paste medium strength
- 9 gram Ancho chili powder
- 35 grams cumin
- 120 gram Salt
- 190 grams Vegetable broth
- 14,1 kg water
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, grated Simsu
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- Grate with a 10 mm coarse matrix (coarsely grated carrots) on a shredder or grind in a meat grinder.
Tips:
- Fry on strips of minced meat: The casserole will have a better texture and keep better when kept warm if you fry on the minced meat strips a little bit.
- For an even spicier chili, replace some of the water with red cooking wine.
Instruction, Chili sin Carne
- Quickly fry the onions and peppers in a pan to give them some colour.
- Add the garlic and tomato paste, sauté for a few more minutes.
- Add spices and stir
- Add the beans, crushed tomatoes, water and vegetable stock. Simmer for 15-20 minutes
- Add the mince strips and simmer for a further 20 minutes and season to taste. If you pre-fried the grated simsun, about 5 minutes will be enough.