Christian’s Chili con carne

Step 1/4

• ½ kg beef chuck
• onion
• 2 tomatoes
• ¼ chili
• 1 cloves garlic
• ¼ Guajillo chili
• ¼ chipotle chili
• salt

• 1 cutting board
• 1 knife

Dice beef neck and season with salt. Chop one onion and all the tomatoes. Slice chili pepper and garlic. Finely chop Guajilo and chipotle chilis.

Step 2/4

• ½ tbsp tomato paste
• 1 tsp smoked paprika powder
• ½ tsp cayenne pepper
• ½ tsp ground coriander
• ¼ cinnamon stick
• 2 cl mezcal
• 400 beef stock
• 200 ml canned crushed tomatoes
• vegetable oil

• 1 roasting pan
• 1 cooking spoon

Heat some vegetable oil in a roasting pan over high heat. Add beef and fry for approx. 3 - 5 min. Add onions and garlic and fry for another minute. Then add tomato paste, paprika powder, cayenne powder, ground coriander, cinnamon, chili peppers, and dried chilis. Stir-fry for approx. 2 - 3 min., then deglaze with mezcal and veal stock. Add crushed and fresh tomatoes, and let the sauce simmer for 3 hr. Stir often.

Step 3/4

• ½ carrot
• 25 g celery
• ½ l water
• 250 ml vegetable broth
• 125 g dry black beans
• 1 tbsp dried oregano
• vegetable oil

• 1 pot

In the meantime, roughly chop carrot and celery into large cubes. Finely chop the other onion. Add chopped ingredients to a pot with some vegetable oil and fry for approx. 5 min., or until browned. Deglaze with water and vegetable broth. Add beans and oregano. When the beans are softened, season with salt.

Step 4/4

• 25 g Mexican chocolate

When chili is ready, season with Mexican chocolate and more salt. Serve with beans and enjoy!

Enjoy your meal!