Procedure
1. In a large heavy-bottomed Dutch oven add
- 1 dried chipotle chili, seeded, torn in 2 cm pieces
and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2–5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside.
2. Add oil to Dutch Oven, let it heat up and add
- 500 g hakket oksekød
Brown the meat in one piece on all sides. Remove and place on a plate.
3. Return Dutch Oven to medium-high heat and add
- 1 dl hønsebouillon
Using flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chiles to liquid and cook until chiles have softened and liquid is reduced by half, 5–8 minutes. Transfer chiles and liquid to blender, add
- 1 frisk casabel chili, halveret og kerner fjernet
- 1 ansjos
- 2 tsk soya
- 140 g koncentreret tomatpuré
- 1 spsk stødt spidskommen
- 1 spsk stødt koriander
- 20 g mørk chokolade
and blend at high speed, scraping down sides as necessary, until completely smooth puree is formed, about 2 minutes. Set chile puree aside.
4. Heat 4 tablespoons rendered beef fat (if necessary, add vegetable oil to reach 4 tablespoons) in large Dutch oven or heavy-bottomed stock pot over medium heat until shimmering. Add
- 1 løg hakket fint
and cook, stirring frequently, until softened but not browned, 6–8 minutes. Add
- 2 fed hvidløg
- 1/2 spsk oregano
and cook, stirring frequently, until fragrant, about 1 minute. Add chile puree and cook, stirring frequently and scraping bottom of pot until chile mixture begins to fry and leaves a coating on bottom of pan, 2–4 minutes. Add
- 9 dl hønsebouillon
- 1 laurbærblad
and beef. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, and cook, with cover slightly ajar, for 1 hour.
5. Add
- 1 dåse (400 g) hakkede flåede tomater
- 1 dåse (220 g) chilibeans
- 3 cl æble cider eddike
and cook with cover slightly ajar until beans and beef are tender and broth is rich and lightly thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep beans and meat mostly submerged (a little protrusion is ok).
6. Using tongs, remove and discard bay leaf. Add
- 3 cl vodka
- 1 spsk brun farin
and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.