Chili for 4:
How to do it:
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.
Using a cast iron casserole:
Fry the minced meat in batches at high heat using olive oil, 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. Pour the juices over the meat and set aside.
Finely chop rosemary, onions, carrots, chili and celery. Fry with olive oil at medium heat, using the same casserole, for 10 minutes.
Add the minced meat, red wine, beef stock, Porcini and Porcini water, chocolate, star anise, Parmesan, tomato purée, soy sauce and Cayenne pepper.
Bring to a boil and take of the impurities in the foam on top, using spoon. Cook on medium/low heat on the stove using a lid for 2 hours. Check on it once in a while, so you don't dry cook it. If it starts to get dry, reduce heat and add water.
In the end take of the lid and reduce to propper consistency. Not to runny, not like porridge ☺️
Remove the star anise.
Make the lemon cream
Mix the zest of 1 lemon and the juice of 1/2 a lemon. Add sugar and mix.
The cream is best when let to rest in the fridge for some time. So make it once the casserole is left to boil.
Serve in a bowl with pomegranates, oat rice and lemon cream on top.
Excellent for freezing and even taste better the day after. Keep in fridge over night.