Chili Con Carne in Dutch Oven

Summary

Ingredients

• 2 tablespoon olive oil
• 1 large onion (s)
• 2 cloves garlic)
• 250 g round beef
• 250 g beef oulash
• 2 tablespoon tomato paste
• 1 can tomato (s)
• 150 ml malt beer
• 150 ml coffee, stronger
• 250 ml chicken broth
• 1 tablespoon chili powder
• 1 tablespoon cocoa powder, unsweetened
• 1 teaspoon oregano
• 0.5 tablespoon ½ cumin
• 0.5 teaspoon ½ coriander
• 2 chilli pepper (s)
• salt and pepper
• 2 large cans kidney beans
• 1 can corn
• 20 cl whiskey

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Instructions

1. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat for 1 minute
2. Finely chop 1 large onion and 2 garlic cloves, add to the oil, and cook for 5 minutes until softened
3. Add 250 g round beef and 250 g beef goulash, breaking into chunks. Cook for 10 minutes, stirring occasionally, until browned
4. Pour in 20 cl whiskey to deglaze the pot, scraping up any browned bits from the bottom
5. Stir in 2 tablespoons tomato paste and cook for 2 minutes
6. Add 150 ml malt beer, 150 ml strong coffee, 250 ml chicken broth, and 1 can tomatoes. Stir in 1 tablespoon chili powder, 1 tablespoon unsweetened cocoa powder, 1 teaspoon oregano, 0.5 tablespoon cumin, 0.5 teaspoon coriander, and 2 chilli peppers
7. Cover the Dutch oven and either simmer over medium-low heat on the stovetop for 45 minutes, or place in a preheated 160 °C (320 °F) oven for 45 minutes
8. Remove the lid, stir in 2 large cans drained kidney beans and 1 can drained corn. Simmer uncovered over medium heat for 30 minutes
9. Season with salt, pepper, and additional chilli to taste