Chili with malt beer and coffee – strange but delicious

Ingredients for 8 servings:

• 2 tsp oil
• 2 onions, coarsely chopped
• 3 cloves garlic, finely sliced
• 500 g minced beef
• 300 g roast beef, diced (approx. 2 cm)
• 100 g tomatoes, dried, not soaked
• 1 can of malt beer, or small bottle, 330 ml
• 1 espresso, double
• 2 tube(s) Tomato paste, 3-fold concentrated
• 1 tbsp broth, granulated
• 100 g brown sugar
• 1 tsp chili powder
• 1 tsp cumin, ground
• 1 tbsp cocoa powder, unsweetened
• 1 tsp oregano, dried
• 1 tsp cayenne pepper, ground
• 1 tsp coriander, only if you like it
• 1 tsp salt, if needed
• 4 small cans of kidney beans

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Great for the CP, slow cooker or Roman pot… the longer, the better….

In the CP: 1. Heat the oil in the CP and fry the onions, minced meat, and diced meat, then add the garlic. Fry everything until well browned. 2. Sprinkle the sugar over it and caramelize it. Before it browns, stir in the tomato paste and sun-dried tomatoes – including the cocoa powder – along with all the spices, and toast them lightly. Reduce the mixture with espresso, then add the beer and reduce it a little. Now pour in two of the cans of kidney beans and simmer on low for 90 minutes. 3. Stir in the two remaining cans and simmer for another 30 minutes; a little longer is no problem; add salt if desired. In the Roman pot: Basically the same, only you do all the frying, etc., and deglazing in a large pan, or I use a roasting pan. Then transfer everything to the previously soaked Roman pot, and add the beans all at once. Set the oven to 180°C and let everything stay in there for 2 hours. You can also cook it at 120°C, but then cook it for 3.5 hours, which makes it even more tender and delicious—but, as I said, it takes time. The longer the better. Here, too, add salt at the end.