{"id":851,"date":"2009-09-14T21:08:34","date_gmt":"2009-09-14T20:08:34","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=851"},"modified":"2009-09-14T21:10:11","modified_gmt":"2009-09-14T20:10:11","slug":"chili-con-carne","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2009\/09\/14\/chili-con-carne\/","title":{"rendered":"Chili con carne"},"content":{"rendered":"<p><a title=\"Chili con carne by Dann Bleeker Pedersen, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/bleekerpedersen\/3920831132\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2450\/3920831132_25e3b6e2e5_m.jpg\" alt=\"Chili con carne\" hspace=\"5\" vspace=\"5\" width=\"240\" height=\"180\" align=\"right\" \/><\/a>I sidste uge havde jeg ferie. Af en eller anden \u00e5rsag, s\u00e5 er ferie lig med at lave mad for mig. Derfor skulle der denne gang pr\u00f8ves noget nyt og det skulle v\u00e6re chili con carne. En ret som jeg ofte har f\u00e5et n\u00e5r vi har spist p\u00e5 caf\u00e9, men aldrig selv lavet.<\/p>\n<p>Eventyret med chili con carne startede faktisk for et stykke tid siden da vi pr\u00f8vede nogle f\u00e6rdigblandet blandinger. De smagte faktisk ret godt, men jeg kan bedst lide at lave det selv fra bunden &#8211; for hyggens skyld. Derfor blev der ledt efter forskellige opskrifter p\u00e5 nettet og jeg sammensatte nedenst\u00e5ende der faktisk smager ret godt.<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>500 gram magert hakket oksek\u00f8d<\/li>\n<li>2 l\u00f8g<\/li>\n<li>2 spsk olie<\/li>\n<li>400 gram hakkede tomater<\/li>\n<li>400 gram kidneyb\u00f8nner<\/li>\n<li>140 gram tomatkoncentrat<\/li>\n<li>2 spsk r\u00f8dvinseddike<\/li>\n<li>3 friske r\u00f8de chili frugter<\/li>\n<li>1 tsk chilipulver<\/li>\n<li>2 tsk spidskommen<\/li>\n<li>1 tsk salt<\/li>\n<li>1 tsk peber<\/li>\n<li>2 fed hvidl\u00f8g<\/li>\n<li>1 spsk oregano<\/li>\n<li>3 dl vand<\/li>\n<li>1 oksek\u00f8ds boulionterning<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Skyl b\u00f8nnerne<\/li>\n<li>Kog b\u00f8nnerne i ca. 30 minutter til de bliver m\u00f8re. Brug vand der lige d\u00e6kker b\u00f8nnerne i gryden.<\/li>\n<li>Pil og hak l\u00f8get<\/li>\n<li>Hak den friske chili uden kerner (de skal fjernes inden)<\/li>\n<li>Varm en gryde op til middelvarme og tils\u00e6t olie samt r\u00f8dvinseddike<\/li>\n<li>Svits l\u00f8get til det er gennemsigtigt &#8211; ikke brunt.<\/li>\n<li>Svits k\u00f8det<\/li>\n<li>Tils\u00e6t den friske chili<\/li>\n<li>Opl\u00e6s bouillonterningen i vandet i en kasserolle under svag varme.<\/li>\n<li>Tils\u00e6t bouillonen til gryderetten<\/li>\n<li>Tils\u00e6t de resterende ingredienser<\/li>\n<li>Efter 30 minutter h\u00e6ldes vandet fra b\u00f8nnerne og de kommes i gryden<\/li>\n<li>Lad det simre i 5 minutter og server straks<\/li>\n<li>P\u00e5 billedet er retten lavet med ris<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I sidste uge havde jeg ferie. Af en eller anden \u00e5rsag, s\u00e5 er ferie lig med at lave mad for mig. Derfor skulle der denne gang pr\u00f8ves noget nyt og det skulle v\u00e6re chili con carne. En ret som jeg ofte har f\u00e5et n\u00e5r vi har spist p\u00e5 caf\u00e9, men aldrig selv lavet. Eventyret med &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2009\/09\/14\/chili-con-carne\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Chili con carne<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-851","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-dJ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=851"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/851\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}