Chile Con Carne De La Casa

Summary

Ingredients

• 2 kg minced beef (you can also mix)
• 200 g bacon (smoked pork belly cubes)
• 4 cans tomato (s), peeled
• 4 large tomato (s)
• 5 carrot (s)
• ⅛ celery root
• 1 leek / leek
• 6 bell pepper (s)
• 3 onion (s) (vegetable onions)
• 8 cloves garlic
• 0.5 ½ bunch basil
• 3 tablespoon herbs, Italian, dried
• 2 tablespoon paprika powder, noble sweet
• 4 chilli pepper (s), red
• 1 small can chili powder
• 1 can tomato paste
• 2 tablespoon beef broth (finished product)
• salt
• 400 ml wine, red, dry (Chile)
• 3 tablespoon lard
• 4 bay leaves
• 2 teaspoons cumin
• 1 teaspoon coriander
• 6 cups sour cream, (possibly)
• 1 kg beans, red (drained weight) or:
• Beans, mixed your choice
• 2 lemon (s)
• 1 tablespoon sugar, finer

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Instructions

1. Finely dice 5 carrots, ⅛ celery root, 1 leek, 6 bell peppers, 3 onions, and 4 red chilli peppers. Dice 4 large tomatoes. Mince 8 cloves garlic. Cut 200 g bacon into small cubes.
2. Heat 3 tablespoon lard in a large heavy-bottomed pot over medium-high heat. Add bacon cubes and cook for 5 minutes until the fat renders.
3. Add diced onions and minced garlic to the pot. Reduce heat to medium and sweat (cook gently without browning) for 3 minutes until softened.
4. Add 2 kg minced beef. Increase heat to medium-high and cook for 8-10 minutes, breaking up the meat with a spoon, until browned.
5. Add the diced leek, red chilli peppers, celery root, and carrots to the pot. Cook over medium heat for 5 minutes, stirring occasionally.
6. Add the diced bell peppers, diced fresh tomatoes, 3 tablespoon dried Italian herbs, 2 tablespoon paprika powder, 1 small can of chili powder, 2 teaspoons cumin, 1 teaspoon coriander, 4 bay leaves, and 2 tablespoon beef broth. Stir well to combine.
7. Pour in 400 ml dry red wine. Bring to a simmer over medium heat and simmer for 15 minutes.
8. Add 4 cans peeled tomatoes and 1 can tomato paste. Stir well. Cover with a lid, reduce heat to low, and simmer gently for at least 90 minutes, stirring occasionally, until flavors are well blended and meat is very tender. (Optional: if you prefer extra spiciness, add 1-3 teaspoons Turkish chili flakes, Tabasco, or Cayenne to taste during the simmer.)
9. Add 1 kg drained red beans (or mixed beans of your choice). If using different types of canned beans, add wax beans first and simmer 5 minutes, then add white beans and simmer 5 minutes, then add kidney beans. Simmer all together for 5 more minutes.
10. Season with juice from 2 lemons and 1 tablespoon sugar. Taste and adjust salt as needed.
11. Stir in 6 cups sour cream if desired. Alternatively, refrigerate leftovers and gently reheat with sour cream the next day.