Summary

Ingredients

• 250 g sausaes
• 120 g pork belly, smoked
• 1 can kidney beans (255 g drained weight)
• 0.5 can ½ corn
• 1 cup espresso
• 70 ml red wine e.g. Merlot
• 1 can tomato (s), chunky
• 0.5 teaspoon ½ soup seasoning
• 1 teaspoon, heaped tomato paste
• 2 tablespoon dark chocolate, alternatively cocoa
• some cumin
• some coriander, ground
• some cinnamon
• some oregano
• little salt (Society Garlic Salt) or Himalayan salt
• some chilli, fresh or flakes
• 4 leaves garlic, optional

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Instructions

1. Cut the pork belly into strips and the sausages into pieces.
2. Heat a large pan or cast aluminum pot over medium-high heat. Add the pork belly strips and fry for 2-3 minutes to render fat. Add the sausage pieces and continue frying for 3-4 minutes, stirring occasionally.
3. While the meat cooks, drain about half a can of corn and 1 can of kidney beans.
4. Add the espresso, red wine, canned tomato, tomato paste, dark chocolate, soup seasoning, cumin, coriander, cinnamon, oregano, salt, chilli, and optional garlic to the pot. Stir well.
5. Reduce heat to low, cover the pot, and simmer gently for 20-30 minutes.
6. Add the drained corn and kidney beans, remove the lid, and simmer on low heat for 5 minutes.
7. Serve with baguette.
8. For enhanced flavor, cool the chili completely, refrigerate for several hours or overnight, and reheat gently over low heat before serving.