CHILI CON CARNE
Preperation Time 30 Minutes
Cooking time 1 hour
Delicious, warm, and aromatic. Chili is always a good choice!
3 tbsp. coconut or your favorite oil
1,5 kg ground beef or chicken
2 large yellow onions, peeled and chopped
2 large of each red, yellow and green bell peppers. Chopped.
2 stalks celery
3 cloves of minced garlic
2 cans of 400 gr chopped tomatoes
2 cubes of your favorite stock
1 can of 0,5 liters dark beer
2 tbsp. tomato paste
2-3 tsp chili powder
2-3 tbsp. ground cumin
2 tbsp. SPICE BLEND OF THE AMERICAS
or 2 tbs SPICE BLEND OF MEXICO
1,5 tsp salt
1 tsp dried oregano
1 tbsp. chopped fresh oregano
2 tsp ground coriander
2 cans drained and rinsed red kidney beans
2 tbsp. 70-80% dark chocolate (optional)
JALAPEÑO HOT SAUCE (optional)
Take a 4-5 liter casserole, add the oil and the beef / chicken or another choice of protein.
Brown and break up to smaller pieces.
Drain all the fat except 1 tbsp.
Add onions, celery, bell peppers, garlic and cook for 8-10 min at low temperature until they are all soft.
Add tomatoes and stock, beer, tomato paste, and all spices.
Bring to a boil, then reduce to low simmer and let simmer for 45 min - 1 hour. Check and stir frequently.
Fresh coriander, cheese of choice, freshly cut spring onions, (lactose free) sour cream, rice or mashed or oven-roasted potatoes, nachos, and fresh lime.
The Hot tip:
Take your JALAPEÑO HOT SAUCE as a topping, either by itself or mixed with some sour cream.