Chili con Carne "extra"

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 150 g smoked bacon, thick streaky (snack bacon)
• 2 bell peppers, green
• 3 onions, red
• 3 solo garlic
• 5 chili peppers, fresh (Aji chilies)
• 1 chili pepper(s), fresh (Carolina Reaper)
• 1 tsp chili powder (chipotle chili powder)
• salt and pepper
• 1 tube(s) vegetable paste
• 1 tube(s) Tomato paste
• 200 g cocktail tomatoes
• 250 g corn
• 350 g kidney beans
• 100 g giant beans, white
• 1 bay leaf
• 2 cups of coffee, boiled, black and strong
• 1 tsp, heaped marjoram
• 1 tsp, heaped oregano
• 1 pinch(s) cumin
• 1 bunch parsley, chopped
• 1 ciabatta
• Clarified butter
• 70 g dark chocolate

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Dice the bell peppers, onion, and garlic. Cut the smoked bacon into 1 cm strips. Halve or quarter the tomatoes. Drain the corn. Brown the ground beef in a pot or pan until crisp and then remove it. Sauté the onions and garlic with a little lard and add the bacon strips. Do not overcook the bacon and deglaze everything with 1/2 cup of coffee and simmer until the liquid has evaporated. Add the bell peppers and tomatoes and deglaze with 1/2 cup of coffee and simmer again. Add the ground beef and lightly brown with the tomato and vegetable paste. Add the remaining coffee, dark chocolate, and corn, and simmer until most of the coffee has evaporated. Season with salt and pepper. Add the beans and the liquid. Season with chipotle powder, marjoram, cumin, and oregano. Add the aji chilies, bay leaf, and Carolina Reaper peppers whole and do not stir them in. Simmer the dish for about 3 hours. Be careful not to lose the chilies when stirring. Remove the chilies and bay leaf. Finely chop the parsley. Lightly sprinkle the dish with parsley and serve. Best served with fresh baguette or ciabatta.