Chile with house meat

Ingredients for 10 servings:

• 2 kg minced beef (you can also mix)
• 200 g bacon (smoked bacon cubes)
• 4 can/n tomatoes, peeled
• 4 large tomatoes
• 5 carrots
• ⅛ celeriac
• 1 stalk(s) leek
• 6 bell peppers
• 3 onions (vegetable onions)
• 8 cloves garlic
• ½ bunch basil
• 3 tbsp dried Italian herbs
• 2 tbsp paprika powder, sweet
• 4 red chili peppers
• 1 small can of chili powder
• 1 can of tomato paste
• 2 tbsp beef broth (ready-made product)
• Salt
• 400 ml wine, red, dry (Chile)
• 3 tbsp lard
• 4 bay leaves
• 2 tsp cumin
• 1 tsp coriander
• 6 cups sour cream, (optional)
• 1 kg beans, red (drained weight) or:
• Beans, mixed of your choice
• 2 lemons
• 1 tbsp sugar, fine

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

my version of the classic

This chili is freshly cooked and takes quite a bit of work. However, preparation is no problem, even for beginners. It’s worth experimenting with different vegetables and peppers. The choice of beans and wine also offers great variations. Varying the herbs and spices is a science in itself. Dried chili, for example, gives a completely different heat than fresh red or green peppers. Of course, you can also use pieces of meat, as in Nick’s recipe, or cook diced potatoes with the dish. Finely chop all the vegetables. Fry the bacon in the lard, add the onion and garlic and sauté, then add the minced meat and continue frying. First add the leek, chili, celery, and carrots and fry, then add the bell peppers and fresh tomatoes, chili powder, herbs, spices, and stock, and pour in the red wine. If you like it hotter, add 1-3 teaspoons of Turkish chili flakes (a packet). It’s also great in other ways to fry or add to pizza instead of Tabasco. Tabasco or cayenne pepper will also work, of course. After another 15 minutes, add the peeled tomatoes and tomato paste, cover and simmer on low for at least 1.5 hours, stirring occasionally. Add the beans. If you are using different types, add the wax beans first, then the white beans and then the kidney beans. I usually use canned beans as they cook quickly and the whole thing doesn’t burn as quickly. A mixture of red and black beans with wax beans is great. Season with lemon juice and a little sugar! That’s really all there is to it. It’s also delicious to add about 6 cups of sour cream. I recommend trying the original version without sour cream first, though. If you have any leftovers, you can heat them up with sour cream the next day. Serve with white bread and a green salad. Drink a dry red (Margaux or South American) or a cold beer.