Chili Con Carne Diabolo

Summary

Ingredients

• 500 g minced meat, (half & half)
• 3 onion (s)
• 2 cloves garlic
• 3 chilli pepper (s) (fresh or pickled)
• 1 bell pepper (s), (green)
• 0.5 can ½ corn
• 400 g tomato (s), peeled, from the can
• 200 ml coffee, black
• 200 ml beer, dark
• 200 ml meat broth
• 0.25 teaspoon ¼ chocolate, bitter, grated
• 1 tablespoon paprika powder, sweet
• 1 tablespoon paprika powder, hot
• 1 tablespoon oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon whiskey
• 3 packs beans, (Chili Beans Bonduelle)
• oil

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Instructions

1. Heat oil in a large saucepan over medium-high heat. Add 500 g minced meat (half and half) and cook, breaking it apart, until browned, about 5 minutes.
2. Finely chop 3 onions, 2 garlic cloves, 3 chilli peppers, and 1 green bell pepper. Add to the saucepan and sauté over medium heat for about 5 minutes until softened.
3. Add roughly half a can of corn and sauté for 2 minutes, stirring occasionally.
4. Pour in 200 ml meat broth, 200 ml black coffee, and 200 ml dark beer. Bring to a boil over medium-high heat, then reduce heat to medium and let boil down for 30 minutes.
5. Stir in 400 g peeled canned tomatoes, 1 tablespoon sweet paprika powder, 1 tablespoon hot paprika powder, 1 tablespoon oregano, 1 teaspoon chili powder, 1 teaspoon cumin, and roughly 0.25 teaspoon grated bitter chocolate.
6. Reduce heat to low and simmer for 1 hour, stirring occasionally.
7. Add 3 packs of Chili Beans Bonduelle (with their juice) and stir well.
8. Continue simmering on low heat for 30 minutes more.
9. If the chili is too thick, stir in water or meat broth a little at a time until you reach your desired consistency.
10. Let cool, then refrigerate. For best flavor, allow the chili to rest overnight before reheating on low heat and serving.