DominikMähl's Chili Con Carne

Ingredients for 10 servings:

• 1 kg minced beef
• 4 onions, diced
• 2 cloves garlic, finely diced, or 4 cloves optional
• 300 g celeriac, diced
• 400 g carrot(s), diced
• 200 g leek, finely diced
• 10 g ginger, finely diced
• 1 bunch parsley, finely chopped
• 250 ml red wine, dry
• 2,400 g tomatoes, peeled, from the can
• 600 g corn kernels, from the can
• 1,000 g kidney beans, from the can
• 3 tbsp tomato paste
• 6 tbsp olive oil, for frying
• 200 ml black coffee
• n. B. Sea salt, to taste
• 1 tsp cayenne pepper
• 2 tbsp paprika powder, sweet
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1 tbsp rosemary
• 1 tbsp oregano, dried
• 1 cinnamon stick(s)
• ¼ tsp vanilla, from the mill
• 2 carnations
• 3 allspice seeds, ground, in a mortar
• ½ tsp black pepper, freshly ground
• ½ tsp caraway seeds
• ¼ tsp nutmeg
• 1 tbsp sugar

Instructions

Working time approx. 24 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 39 minutes

A cowboy-star chef version and my favorite dish!

First, prepare the spice mix. Clean and chop the vegetables, place the canned beans and corn in a sieve and rinse, and roughly chop the tomatoes. Brown the ground beef in olive oil over high heat in a large stainless steel pot. It’s okay if it sticks a little, but don’t burn. When the meat is cooked through and crumbly, add the onions and fry for a while, stirring occasionally. Add the garlic, ginger, and leek and fry for a while, stirring occasionally. Reduce the heat slightly to do this. Deglaze with half of the red wine, slowly loosening any stuck-on meat. Then add the rest of the red wine. Add the carrots and celery and sauté. Now add the tomatoes, tomato paste, corn, kidney beans, parsley, spice mix, and coffee. Bring to a simmer, stirring constantly. Caution: Risk of burning! Reduce the heat to low. After 30 minutes, add the sea salt and sugar. You can add a little dark chocolate to taste. Not too much! Now simmer on low heat for about 2 hours, until the vegetables are tender and the liquid has nicely reduced. Stir regularly to prevent sticking to the bottom of the pan. Finally, season with salt and remove the cinnamon stick. You’ll find the cloves later. It usually tastes even better the next day! If children are eating with you, perhaps reduce the cayenne pepper or omit it and use a little more sweet paprika. In my opinion, this goes well with: baguette, beer and/or the leftover red wine, but also rice. If desired, add a dollop of sour cream or crème fraîche and finely chopped parsley, leek, or spring onion.