Chili con Carne with cinnamon from the oven

Ingredients for 1 servings:

• 600 g beef goulash
• 3 large onions
• 3 cloves garlic
• 1 chili pepper(s) (Habanero pepper), according to taste and size
• 3 tsp cumin
• 6 tsp paprika powder, sweet
• 3 large cans of tomatoes
• 3 small cans of kidney beans
• 1 bunch of coriander
• 1 stalk(s) cinnamon
• 2 bay leaves
• olive oil
• Clarified butter
• Sea salt
• pepper, black

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

Braised chili in a roasting pan.

Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Cut the goulash into approximately 5 mm cubes or roughly chop with a knife. Finely dice the onions and garlic and set aside. Wearing gloves, deseed and finely chop the chili. Brown the meat in a cast-iron roasting pan with a little clarified butter or oil, then remove from the pan. Add a generous amount of olive oil to the roasting pan and sauté the onions and garlic until translucent. Carefully add the chili and sauté briefly. Sprinkle with paprika and cumin and roast briefly. Return the meat, mix, and deglaze with the undrained tomatoes. Add the bay leaves and cinnamon stick, mix well, and place in the oven with the lid on for at least 2 hours. After an hour, remove the cinnamon stick. After at least 2 hours or more, add the kidney beans, stir, and return to the oven for another 1-2 hours. Chop the coriander and stir in before serving. Serve with a dollop of crème fraîche, rice or baguette.