feed me comfort food
Recipe: Julius Jaspers’ chili con carne
This dish comes from his cookbook ‘Stoofbijbel’. Julius Jaspers made it when he cooked for a group of a hundred people for the first time in his life. He was still a teenager, and his mother kept a hawk’s eye on what he was about to serve his rowing club. We’re lucky to have this family recipe!
How to make Julius Jaspers’ chili con carne
Tomato sauce:
- Sauté the onions in the olive oil in the Dutch oven until translucent and add the garlic after a few minutes.
- Deglaze with red wine and add the fresh and dried tomatoes.
- Bring to just below a boil.
- Add the balsamic vinegar and thyme.
- Stir well and place the pan over the lowest heat possible.
- After 1 hour, check whether the sauce is boiling dry.
- If so, add a little warm water (keep checking and add more water if necessary).
- After about 3 hours, the sauce is excellent, but the longer you continue, the better it gets.
- Season with salt and pepper.
Tip: If you find the sauce a little too coarse, you can purée it in a food processor (remove the thyme sprigs first). This isn’t necessary.
Chili:
- Sauté the onion in the oil in the Dutch oven until translucent.
- Let it turn golden, add the garlic and continue frying for 2 minutes.
- Add the ground beef and sausage meat and cook until crumbly, stirring constantly.
- Deglaze with the red wine.
- Bring to a boil, add the tomato paste, tomato sauce, chili powder, oregano and mustard, and mix well with the ground meat.
- I now put the sauce in the refrigerator overnight so that I can skim off the fat properly the next morning.
- Add the beans and parsley to the hot sauce, simmer gently for 20 minutes and season with salt and pepper.
- Serve the chili immediately, or let it cool and gently reheat it later on the stove or for 20 minutes in an oven preheated to 180 °C. Season with lemon juice and stir in the olives just before serving.
Title: Stoofbijbel
Author: Julius Jaspers
Price: €31,99
Publisher: Carrera
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