A slightly different chili con carne

Ingredients for 6 servings:

• 1 kg beef (soup meat, neck, etc.)
• 500 g dried beans
• 300 g bell pepper(s)
• 5 Pepper
• 5 onions
• 4 garlic cloves
• 3 tsp sugar
• 4 tsp salt
• 10 g cumin
• 4 g black pepper
• 2 allspice berries
• 1 g oregano
• 20 g dark chocolate
• 1 cinnamon stick(s)
• 15 g sweet paprika powder
• 680 ml tomato puree
• 200 ml water, as needed
• 1 small can of corn

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 9 hours; Total time approx. 10 hours

with meat, but no minced meat!

Either soak the beans in water overnight or boil them in water for three minutes, then cover and let them simmer for one hour. Brown the meat all over in a little oil, remove the pan, and set aside. Then, fry the vegetables (which have been diced into fairly small pieces) with the sugar. Add the drained beans and fry briefly. Deglaze with tomato puree and a little water, add the spices (keep an eye on the cinnamon stick; if the chili starts to smell too strong, remove it!), chocolate, salt, corn, and the meat, and cover. Now simmer either on the stovetop or in the oven (140°C fan-assisted) until the meat falls apart on its own (similar to pulled pork). This takes 5-8 hours, depending on the meat. Add water every now and then, as the beans absorb a lot of water and some will naturally evaporate, but not too much; the chili should end up “mushy” and not “soupy.” Finally, mash the meat with a wooden spoon until no large chunks remain. Season to taste and adjust the seasoning if necessary. Tips: You can use any type of beef suitable for long-cooking for this recipe, as can the beans. I used white beans, black beans, kidney beans, and soup beans, but you can also use just one type.