Chili con Carne Bill Collins style

Ingredients for 6 servings:

• 3 m.-sized onion(s)
• 3 pointed peppers
• 2 garlic cloves
• 1 large carrot(s)
• 350 g minced meat, mixed, organic
• 400 g sausage (beer sausage)
• 2 tbsp tomato paste
• 125 ml wine, dry, in my case white wine
• 1 small can of corn
• 1 can tomatoes, chunky, 400 g drained weight
• 2 cans of beans, of your choice, 400 g drained weight
• 1 can of green beans
• 4 tbsp olive oil for frying
• 850 ml beef gravy or other homemade broth
• 1 cup of espresso (100 ml)
• 1 tsp sea salt, approx.
• 1 tsp pepper, approx. freshly ground
• 1 tsp cumin
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• 1 some cinnamon
• 1 some chili flakes
• 1 tsp oregano
• 1 tsp marjoram
• 1 tsp cocoa powder
• 1 pinch(s) of sugar

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

First, prepare the spice mix and set it aside in a small bowl or plate. Now open all the cans, but only drain and rinse the ones that need it—not the tomatoes, for example! Now cut the vegetables and sausage into approximately 1 cm pieces, and the garlic much smaller, of course. Pour the oil into a pot or large pan and heat it gently; I used 120°C on my induction hob. Brown the minced meat, sausage, and vegetables (please note the respective cooking times), then add the tomato paste and shortly after deglaze with the wine. Don’t forget to stir occasionally; the roasting agents are needed. But you don’t want it to burn, so consider when and how often you stir it. Then add the canned tomatoes, followed by the beef gravy or stock and espresso about 2 minutes later. When all the ingredients are simmering, add the spice mix and stir everything gently. Reduce the heat, put the lid on, and let it simmer for another 30 minutes. Season to taste. Side dishes: Baguette with salad or rice with salad, depending on the consistency.