Tomster's Two-Bean Chili with Pico de Gallo

Ingredients for 4 servings:

• 350 g minced beef
• 1 tbsp tomato paste
• 1 small can of tomatoes, peeled, approx. 200 g
• 2 bell peppers, red
• 2 m.-sized onion(s)
• n. B. Jalapeño(s), approx. 1 to 2
• 1 garlic clove(s)
• ¼ liter beer (brown kvass) alternatively porter beer, never pilsner
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp chili powder (chipotle chili powder)
• 1 tbsp chili powder (pasilla chili powder)
• 1 tbsp chili powder (ancho chili powder)
• 1 tsp epazote (spice mix)
• 1 tsp oregano
• 1 tbsp cumin powder
• 1 class can/n kidney beans, approx. 200 g
• 1 small can of black beans, approx. 200 g
• 1 pinch of spice paste (Marmite)
• 1 lime(s), juice
• 2 beefsteak tomatoes
• 1 jalapeño(s)
• 1 garlic clove(s)
• 1 tbsp lime juice
• 1 handful of coriander leaves
• 1 cup sour cream
• Coriander leaves, coarsely chopped, for sprinkling
• some jalapeño(s), cut into rings
• 1 baguette(s), rustic
• Oil for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

First of all: This recipe isn’t difficult to cook, but the ingredients aren’t available in every supermarket. However, chili powder, which is essential for this recipe, is easy to find online. Kvass is cheap in Russian supermarkets. Epazote doesn’t really affect the flavor, but it suppresses gas. Dice the onions. Take a large tablespoon and set aside. Fry the rest of the onions in oil in a large pot over medium heat until translucent. Add the deseeded, finely diced bell peppers and 1-2 finely chopped jalapeños. Simmer everything on low heat for 10 minutes. Then add the canned tomatoes and roughly chop them. Bring the sauce to a boil briefly, then continue to simmer on low heat, stirring occasionally. Fry the minced meat in a pan until nicely browned. Add the tomato paste and continue to fry briefly, then deglaze with a good splash of kvass to loosen the browned meat. Add the minced meat to the saucepan. Simmer everything on low heat for at least an hour, stirring occasionally. Add a garlic clove, finely chopped with salt, and the paprika. If the chili becomes too thick, thin it with more kvass. Now prepare pico de gallo, a Mexican tomato salsa. Briefly place the fresh, large tomatoes in boiling water (about 5 seconds), then quarter them and peel off the skin. Remove the insides from the quarters. Pat the quarters dry with kitchen paper and dice them finely. Finely chop the jalapeño, cilantro leaves, and garlic clove and mix in. Add the reserved portion of diced onion and mix well. Season everything with salt, pepper, and lime juice (about 1 tbsp). It should taste fresh and spicy and have a slight bite on the tongue. Chill the salsa and let it sit for at least half an hour. If you like, you can make more than the specified amount. Pico de Gallo is excellent as a dip for nachos, as a sandwich topping, as a side dish, or pureed as a barbecue sauce, and will keep for a few days in the refrigerator. It has a strong garlicky smell, so choose a container that seals tightly. Towards the end of the chili’s cooking time, add the remaining spices. Drain the beans (do not wash them), and add them. Simmer for 5 minutes, until the beans are tender but still have a bite. Remove the pan from the heat and season the chili with salt, pepper, lime juice, and a little Marmite. Cut the baguette into thick slices and lightly toast in the oven if desired. Place the chili in deep plates. Add a large tablespoon of sour cream. Spoon over a large tablespoon of pico de gallo. Sprinkle everything with roughly chopped coriander leaves and garnish with a few thin jalapeño rings. Serve the bread on the side. Tips: In my experience, two jalapeños are sufficient for a strong, yet pleasantly spicy flavor. Cautious people use only one. Hot Habanero, Moruga, etc. are not for everyone.