Chili con Carne – spicy and no-frills

Ingredients for 6 servings:

• 1,700 g roast beef
• 1 kg vegetable onion(s)
• 8 large garlic cloves
• 2 Habanero peppers
• 200 g tomato paste
• 1 tbsp salt
• 4 tsp oregano, shredded
• 3 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp cinnamon powder
• 100 ml white wine or water
• 1 ½ liters beef broth or chicken broth, preferably homemade
• possibly flour or cornstarch
• 2 cans kidney beans
• 1 bar of chocolate (70%)
• 1 lemon(s), juice
• some sunflower oil
• n. B. Salt
• e.g. chili powder

Instructions

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

Texas-style chili with meat and beans

First of all: Habaneros are very hot (up to 100 times hotter than jalapeños)! Therefore, special care is required when handling them. Wear disposable gloves when cutting, as the capsaicin irritates the skin and contact with eyes or other similar substances can be quite unpleasant (even after washing your hands several times). If you are not used to spicy food, you should only use one pepper and add more seasoning if needed. Cut the beef into bite-sized cubes (approx. 3 cm) (Note: If you want to skip this step, you can also buy beef stew, but I prefer to cut my own meat). Peel and halve the onions, trimming off the root and tip. Slice lengthwise into strips, from root to tip. This helps the onions retain their shape better during long cooking. Peel and slice the garlic. Deseed the habaneros, but do not remove the light-colored inner part, and dice finely. Place the salt and spices in a bowl and set aside. Brown the meat cubes in a large pot with oil and set aside until ready to use. Brown small amounts of meat at a time. If you add all the meat to the pot at once, too much liquid will escape and the roasted flavors will not develop. In the same pot, sauté the onions, garlic, and chilies with a little more oil until the onions soften. Then add the tomato paste and spices and sauté for a few minutes. Deglaze with white wine or water, then add the meat cubes and their juices and pour in the stock. Now simmer for 3-4 hours on low to medium heat with the lid half closed. The onions give the sauce its binding power. If the chili is still too runny, you can thicken it with flour or starch. Then season with salt. If you like it very spicy, you can also add chili powder. Finally, drain the juice from the kidney beans, add them to the pot along with the chocolate, and heat for 5-10 minutes. Add the lemon juice. Stir well. Serve with rice or white bread. Tips: If you prepare the chili the day before and reheat it, the meat will be even more tender.