Finn-Erik Cooks - Chili Con Carne with sour lemon cream and pomegranates

Recipe below video

500 grams of hanger steak/butchers beef
25 grams of dark chocolate
50 grams of Parmesan cheese
1 tbs of tomato purée 
3-4 slices of dried Porcini mushrooms
2 dl chicken or beef stock
1 small cup of regular black coffee
1 onion
1 star anise
2 dl red wine
Handfull of pomegranate seeds
Handfull of dried chilies. Bland of ones who gives flavour and spicy ones
Fresh tarragon 
​1 tea spoon of honey
1 dl light quark
1 lemon

Start with putting the dried Porcini mushrooms in 1 dl of hot water.
Soak for some minutes, take out and finely chop the mushrooms. Keep the Porcini water.

Roughly chop the onion.

Fry the meat in batches at high heat, giving it a quick browning. Make sure to do it in small enough batches, so you don't cook the meat.

Get all the juices out of the pan by adding a cup of water in the end. Set the meat aside, add the water.

Heat the stock/broth.
With some oil in the pan, give the onion a quick heating.
Add red wine, Porcini and Porcini water, chocolate, star anise, dried chilies, coffee, Parmesan cheese, tomato purée and finally the meat. Add the heated stock, a brach of tarragon and put in a tea spoon of honey.
Cook in the oven at 150-160 degrees Celcius for about 3 hours.

Make the lemon cream by adding light quark, squeeze of 1/2 lemon and some lemon zest. Mix well and store i fridge. Toast some bread and find some good olive oil to serve with it. Plate the dish with a nice sprinkle of pomegranates and lemon cream. Serve with a powerful red wine and enjoy :)