Ingredients serves 4:
8-9 oz/25 dkg black or kidney beans, 2 bay leaves, 1/2 teaspoon salt, 1 3/4 lb/80 dkg lean beef (round or shoulder), 1 onion (1 1/2 tablespoon onion cream), 4 tablespoon cooking oil, 1 teaspoon chili powder or 1-2 chili peppers (1 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste), 6 cloves garlic (2 teaspoon garlic cream), 1/4 teaspoon ground black pepper, 2 tomatoes, 8 3/4 oz/2 1/2 dl beef stock (may substitute bouillon cubes or 1/2 teaspoon soup seasoning mix), 1/4 teaspoon thyme, 1/8 teaspoon oregano, 2 teaspoon tomato paste, 2 teaspoon soy sauce, 1 teaspoon sugar (optional)
Soak the beans overnight in cold water. Next day, drain and cook them until tender in fresh water with the bay leaves and a little salt, about 1 1/2 hours. Grind the beef, or chop very fine with a knife. Peel and chop the onions very fine and wilt them in the oil a few minutes. Sprinkle with chili powder and add the meat – if using fresh chili peppers, remove stems and chop fine. Sauté 8-10 minutes, stirring, add the crushed garlic or garlic cream, pepper, and 1 bay leaf. Remove the skin and seeds from the tomatoes, cut them up fine and add to the previous ingredients. Pour in the soup stock and season with thyme, oregano, tomato paste, soy sauce and sugar. Cook another 4-5 minutes before adding the drained beans. Adjust the seasoning.
Words of Wisdom
From sweet to red hot
Paprika is grown in the world’s finest regions. Its wild counterparts originated from Peru and South and Central America but it was also present among the Aztec, Olmec and Toltec cultures. It reached Europe in 1493, like so many other things at that time, and launched a career with lightning speed. It had different names in various parts of the world, such as pepper, piper, chili, chile, chiltepin, and pimento but we know it as paprika. Professional literature refers to the cooking spice as paprika, an homage to us Hungarians. Our own „paprika” term is derived from the old Hungarian word, „paparka,” which, however, received its name from the Bulgarian „piperka.” From here, we are only one step away from the Latin words „piper” and „pepper,” and so the circle is completed. When ordering chili con carne however, the situation is not so unequivocal, not even among chili aficionados. There are those who insist that beans are an integral part of the dish while according for others this is tantamount to heresy. The term, „chili con carne” means peppers with meat and contains no reference to beans at all. There are numerous chili-cooking contests in the United States where the addition of beans is cause for disqualification. The chili that is so popular in Hungary is not really the way it is prepared in Mexico. According to an Indian legend, the first recipe for chili was first written down by a nun named Maria in Spain in 1618. This is the first written reference about the dish, which was especially eaten by the poor in those times and contained no beans. According to others, the first genuine chili – and to this day the most famous – was prepared by Dave Chasen in his very famous restaurant in Beverly Hills in 1936 (Chasen’s), where the most wellknown celebrities from Liz Taylor and Frank Sinatra to FDR would come just to sample the specialty.
Preparation time: 1 hour 45 minutes + soaking the beans
Calories per serving: 805
Skill: Easy to prepare