Chili con carne à la Mettkoenig

Ingredients for 5 servings:

• 7 tbsp rapeseed oil
• 300 g pork
• 300 g beef
• 3 can/n tomatoes, chunky
• 1 tube(s) Tomato paste
• 3 carrots
• 1 large onion(s)
• 100 g celeriac
• 10 g ginger root
• 1 can kidney beans
• 1 can beans (chili)
• 1 tbsp cocoa powder
• 1 tbsp cumin
• 1 tbsp curry powder
• 1 tbsp herbs de Provence
• 1 large chili pepper(s), pitted, or 7 small
• 6 garlic cloves
• 300 g sour cream
• Sea salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Peel and finely chop the carrots, celeriac, ginger, and the onion. Add 5 tablespoons of rapeseed oil to a non-stick pan and sear all the meat and half of the onion, turning frequently. Fry until the meat is the desired brown color, season with pepper and a little sea salt, and set aside. Meanwhile, heat 2 tablespoons of rapeseed oil in a large saucepan and sauté the carrots, celeriac, ginger, and the other half of the onion over medium heat until the onions are translucent. Add the tomatoes, tomato paste, and meat and bring to a boil briefly. Then add the beans with their juices and bring back to a boil. Simmer for 10 minutes, then add the cumin, curry powder, Herbes de Provence, chilies, and garlic cloves. Simmer for another 10 minutes, add the cocoa powder, and season with sea salt. Simmer for another 10 minutes. Serve on a plate with a dollop of sour cream on top. Serve with fresh baguette. Tastes even better reheated the next day!