Chili con Carne with two kinds of meat and chocolate

Ingredients for 4 servings:

• 400 g minced beef
• 300 g beef goulash or schnitzel in cubes
• 1 onion(s), white
• 1 onion(s), red
• 2 garlic cloves
• 200 ml red wine or grape juice
• 1 tbsp sea salt
• 2 tbsp pepper, mixed
• 2 chopped chili peppers, e.g. habaneros, Thai chili peppers, jalapeños
• 1 can/n tomatoes, peeled
• 1 can kidney beans
• 1 can corn kernels
• 1 bar of dark chocolate, min. 60% cocoa
• e.g. sour cream or crème fraîche
• e.g. tomato paste
• salt and pepper
• Thyme
• sage
• Spice mix for meat dishes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Chop the onions, garlic, and chilies. It’s best to wear oven gloves when chopping the chilies. If you like it spicy, leave the seeds in; otherwise, remove them before chopping. Drain the corn kernels and kidney beans. Gather all the ingredients. Heat a large casserole dish and wait until hot, then add olive oil. Brown the meat in batches, then remove. Fry the onions in the meat juices until translucent, then add the garlic. Return the meat, heat through, then deglaze with red wine. If children are eating with you, you can also use grape juice. Add the spices, but wait until the herbs are hot. Add the chili pieces. Add the beans and corn, as well as the tomatoes. Season everything with tomato paste. Braise the chili in an oven preheated to approximately 140°C (284°F) for 2-3 hours, stirring occasionally, adding more liquid (water or broth) if necessary. Remove the dish, then roughly crumble the chocolate and add it, stir well, and return it to the oven until the chocolate has melted nicely. Season everything again with salt, pepper, and herbs. Serve the chili in deep plates or, if you have them, in small serving pans, and top with a little sour cream if desired. Serve with rice or simply a baguette as a side dish. As with all braised dishes, it tastes almost even better the next day! Or you can always make a little more and freeze the leftovers. That way you’ll always have some in stock.