Summary

Ingredients

• 2 kg minced meat
• 6 cans tomato (s), chopped (400 g each)
• 8 tomato (s), dried
• Olive oil for the dried tomatoes
• 400 ml coffee, black
• 400 ml orange juice
• 5 onion (s), diced
• 4 clove (s) garlic, chopped
• 2 chilli pepper (s), fresh, chopped, without seeds
• 3 teaspoon, heaped chilli flakes
• 1 teaspoon, leveled clove powder
• 1 pinch (s) cayenne pepper
• 2 teaspoons, leveled coriander powder
• 2 teaspoons, leveled cumin
• 2 teaspoons, leveled allspice powder
• 1 pinch cinnamon powder
• 6 cans kidney beans (400 g drained weight each)
• some spice mix for chili con carne
• some beef broth, instant or fresh
• sour cream
• tacos or crackers
• cheese, grated

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Instructions

1. Grind the chilli flakes, the chilli pepper, garlic, allspice, cinnamon, cayenne pepper, coriander and the cloves in a mortar to a spice paste.
2. Process the sun-dried tomatoes with as much olive oil as necessary in a blender to make a smooth tomato paste. Fry the minced meat with the onions in a large saucepan. Add the spice paste and tomato paste and sauté briefly.
3. Put the minced meat mixture, the canned tomatoes, the coffee and the orange juice in a soaked Roman pot and mix well. Put in the cold oven and then simmer at 200 ° C (top / bottom heat) for 2 - 3 hours.
4. If the chilli boils down too much, just add some meat broth. 15 minutes before the end of the cooking time, add the drained kidney beans and stir well.
5. If the dish is too spicy for some, sour cream can be served in a bowl.
6. It goes well with baguette, green salad and a glass of beer.
7. Tip: Prepare the chilli a day in advance and then simply heat it in the oven. If you want, you can also serve tacos or crackers and grated cheese.
8. Watering the Roman pot: place both halves of the Roman pot in cold water one hour before use so that they soak up.