Black "evil" chili

Ingredients for 4 servings:

• 1 large onion(s), red
• 2 garlic cloves
• 500 g minced beef
• 1 can/n tomatoes (pizza)
• 2 cans of black beans
• 2 cl whiskey
• 200 ml beer (black)
• 100 ml coffee, strong
• 1 tbsp tomato paste
• 4 tbsp spice mix, see recipe below
• salt and pepper
• oil
• butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Chili con Carne / Coffee Chili

Chili spice mix: I prepared a large batch of the spice mix, so it goes really quickly the second time around. Four tablespoons of the spice mix roughly equate to: 1 tablespoon granulated stock, 3 tablespoons chili powder (more if you like it hotter, more if you like it hotter), 2 teaspoons cocoa powder (the unsweetened version for baking), 1 teaspoon caraway powder, 1 level teaspoon oregano, 1 level teaspoon coriander, 1 level teaspoon tarragon, salt and pepper to taste, but less is better, as you can adjust the seasoning later anyway. It’s best to grind all the spices in a blender. If you prefer a coarser consistency, just mix them as is. I like to fill large quantities into spice jars (an empty instant tea can will do, too). If you don’t want to rush the cooking, you should prepare everything (beer, coffee, whiskey, beans, tomatoes, etc.) so that you only have to add them in pre-portioned portions. Chop the red onions. Crush the garlic cloves with a pinch of salt. Brown the ground meat in oil. When it’s cooked through, add the chopped onions and crushed garlic cloves. Continue frying with 1 tablespoon of butter until everything is toasted (do not let it get too brown). Deglaze with the whiskey. When the whiskey is almost gone, add the remaining ingredients except the beans. Simmer for at least 30 minutes longer if desired. Add the beans and spices and simmer for at least 15 minutes longer. Season to taste. Serve best with cornbread or baguette. The chili looks really dark—almost black and therefore wicked. It smells delicious even as it’s being prepared and always makes my guests’ mouths water. The chili tastes intense, tart, slightly smoky, and packs a punch. Not for the faint of heart! If you prefer a thicker chili but only want to cook for a short time, add 2 tablespoons of flour before deglazing and mix well. You can’t fill your stomach with one portion. If you want to feel full, you should allow for about 1/4 of a baguette as a side dish. If you want to fill yourself up, you should allow 1.5 times that amount.