Chili con Carne in a Roman pot

Ingredients for 8 servings:

• 2 kg minced meat
• 6 can/n tomatoes, chopped (400 g each)
• 8 tomatoes, dried
• Olive oil for the dried tomatoes
• 400 ml coffee, black
• 400 ml orange juice
• 5 onions, diced
• 4 garlic cloves, chopped
• 2 chili peppers, fresh, chopped, without seeds
• 3 tsp, heaped chili flakes
• 1 tsp, leveled clove powder
• 1 pinch(s) of cayenne pepper
• 2 tsp, leveled coriander powder
• 2 tsp, leveled cumin
• 2 tsp, leveled allspice powder
• 1 pinch of cinnamon powder
• 6 can/n kidney beans (400 g drained weight each)
• some spice mix for chili con carne
• some beef broth, instant or fresh
• e.g. sour cream
• e.g. tacos or crackers
• n. B. Cheese, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 45 minutes

Grind the chili flakes, chili pepper, garlic, allspice, cinnamon, cayenne pepper, coriander, and cloves in a mortar and pestle to a spice paste. Blend the sun-dried tomatoes with as much olive oil as needed in a blender until smooth. Brown the ground beef and onions in a large pot. Add the spice paste and tomato paste and sauté briefly. Place the ground beef mixture, canned tomatoes, coffee, and orange juice in a watered earthenware pot and mix well. Place in a cold oven and simmer at 200°C (top/bottom heat) for 2-3 hours. If the chili reduces too much, simply add a little more meat broth. 15 minutes before the end of the cooking time, add the drained kidney beans and stir well. If the dish is too spicy for some, serve with sour cream in a bowl. Serve with baguette, green salad, and a glass of beer. Tip: Prepare the chili a day in advance and then simply heat it in the oven. If desired, you can also serve it with tacos or crackers and grated cheese. Soak the Roman pot: Place both halves of the Roman pot in cold water one hour before use to allow them to absorb the liquid.