Chili con carne

Ingredients for 10 servings:

• 875 g minced meat, half and half
• 9 onions
• 800 g carrot(s)
• 4 cans of beans, red, possibly 2 of which cans of hot
• 2 cans of beans, black
• 2 cans of white beans, possibly one can of baked beans
• 1 small can of chickpeas
• 1 can/n pizza sauce (Oro Di Parma oregano or hot)
• 2 cans of corn
• 1 can of tomato paste
• 5 beefsteak tomatoes
• 5 peppers
• ½ bulb(s) garlic
• ½ nutmeg
• 2 bay leaves
• 50 g chocolate
• 300 ml wine
• Pepper, black & green
• Salt
• cumin
• coriander
• curry powder
• Chili, fresh and dry,
• Vegetable broth, instant
• smoked salt
• Beer and whiskey to taste

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 5 hours 30 minutes

Peel and chop the onions and carrots. Season the mince and fry. When it starts to crumble, add the onions and carrots in batches and deglaze with wine. In the meantime, prepare the remaining vegetables. When all the onions are translucent, add the beans (DO NOT rinse them; drain three cans of red beans, add the fourth with their juices, and one can of corn with the liquid from the can) and the remaining vegetables. After mixing, add the pizza sauce and tomato paste and, if desired, “refine” it with a splash of beer or whiskey. Simmer the whole thing on low heat for at least three hours, stirring constantly. Depending on how thick you want it, you can reduce the chili further or remove some of the liquid and thicken it with starch. It goes faster in a pressure cooker, but then it definitely needs to be thickened. Seasoning and tasting is recommended toward the end of the cooking time. After seasoning, cook for at least another 15 minutes, then season again. Side dishes: Rice, bread, pasta, wraps, salad. Tip: Cook on the first day and refine and serve the next. Due to the ingredients, it quickly ends up in large quantities… but recipes are just ideas; be creative and make your own.