Ingredients for 12 portions
1500 g Beef, 2 cm cubes
500 g Pork, minced
500 g Sausage (chorizo), sliced
4 Onion (s), coarsely chopped
3 toe / n Garlic, coarsely chopped
6 Chili pepper (s), more or less, depending on variety
250 g Tomato paste
500 g Tomato (n) can diced
3 tsp Ground cumin
1 tsp Tarragon, ground
1 tbsp Sugar
1 tbsp Salt
1 tbsp Pepper, black ground
2 tablespoons Oregano, shredded
3 tablespoons Chili powder
3 tablespoons Parsley, chopped
1 tbsp Worcestershire sauce
1 tbsp Vinegar
150 g Chocolate, bittersweet
3 Box / n Beer
4 Dose / s Beans, red or pinto
Preparation (time: 1 hour)
Sear beef in lard, remove from the pan and set aside. Minced pork and fry the onions in the same pot. Worcester, garlic and parsley stir to deglaze with beer. All ingredients except the beans, and mix and let simmer for about 2 hours, if necessary, add water. The beans separately with diced bacon and cook separately to reach. This is a "real chili", not to cook the beans in the same pot (enough to mix the beans in the chili, to mitigate the sharpness as needed). Caution: dried chili peppers are now in focus and fresh chillies a bit longer need to show effect .. (Habaneros are the hottest peppers out there, then Serrano, jalapenos and Anaheim - in that order) It tastes better made a day earlier and then reheated. Serve with traditional thick garlic toast.
