Chili con carne with four types of chili and chocolate

Ingredients for 4 servings:

• 750 g minced beef
• 1 onion(s)
• 2 garlic cloves
• 125 ml red wine, strong
• 1 tbsp cumin
• 1 tbsp salt, coarse
• 2 tbsp pepper, mixed
• 1 Habanero pepper(s), fresh
• 3 Thai chili peppers, fresh
• 2 Jalapeño(s), fresh or from the jar
• 1 chili pepper(s), Dutch
• 2 can/n tomatoes, peeled, 400 g each
• 2 cans of corn kernels (200 g each)
• 2 cans of kidney beans (400 g each)
• 1 pack of tomatoes, pureed, 500 g
• e.g. tomato paste
• 1 bar of chocolate (100 g), at least 60% cocoa
• e.g. olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

Habanero, Thai chili, jalapeno and Dutch chili

Place a large pot on the stove and heat until it’s hot. Then cover the bottom of the pot with olive oil and brown the minced meat. Meanwhile, dice the onion and garlic and add to the meat, fry briefly, then deglaze with the red wine. Grind the spices (cumin, salt, pepper) in a mortar and pestle and add to the meat, allowing the red wine to reduce. Reduce the heat to medium. Put on rubber gloves, chop all the chilies (with or without seeds, depending on your taste) and add to the meat. Drain the beans and corn and add to the meat, along with the tomatoes. Add tomato paste to taste and simmer for a good 45 minutes. Then break the chocolate into pieces, scatter it over the chili, and simmer for another 45 minutes. Season again with salt and pepper, if desired. Serve in deep plates. Note: I personally don’t serve any side dishes with this dish; I prefer red wine or a cold beer as a drink. Tip: For those who find this too spicy, I recommend serving sour cream separately. You can then stir it in to soften it to your liking. And like any stew, it tastes even better the next day.