Chili À La Uschi

Summary

Ingredients

• 2 tablespoon palm fat
• 3 large onions, finely chopped
• 4 cloves garlic, finely diced
• 1 leek, cut into small pieces
• 1 carrot (s), finely chopped
• 1 red pepper (s), finely chopped
• 1 kg minced beef
• 500 g beef, for oulash, very small cubes
• 2 cans tomato (s), diced
• 1 packet tomato (s), happened
• 1 tube tomato paste, double concentrated
• 2 tablespoon sauce, (gypsy sauce)
• 200 ml port wine
• 1 cup espresso, or strong coffee
• 1 tablespoon cocoa powder, unsweetened
• 2 ribs chocolate, dark at least 70%, or block chocolate
• 1 tablespoon cane sugar
• 300 ml vegetable stock
• 1 chilli pepper (s), without seeds
• 1 teaspoon oregano
• 1 tablespoon ground cumin
• 1 teaspoon, leveled allspice
• 1 teaspoon, leveled coriander
• 1 tablespoon, leveled pepper, Parisian
• 1 tablespoon paprika powder, hot
• 1 tablespoon paprika powder, noble sweet
• 2 tablespoon goulash spice
• 1 teaspoon, leveled chili powder
• Cayenne pepper, to taste
• 3 cans kidney beans
• 1 can corn
• Salt and pepper to taste
• possibly Sambal Oelek, or Tabasco to taste
• 2 tablespoon sour cream

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Instructions

1. Heat palm fat in a large saucepan over medium-high heat. Add chopped onions and garlic, cook for 3 minutes until softened. Add minced beef and beef cubes, stirring frequently, and cook for 8-10 minutes until well browned. Add leek, carrot, red pepper, and whole chilli pepper, stir well, and cook for 2 minutes. Stir in tomato paste and cook for 1 minute. Pour in port wine to deglaze the pan (scraping up browned bits), add canned tomatoes, tomato sauce, and vegetable stock. Stir in gypsy sauce, oregano, cumin, allspice, coriander, Parisian pepper, hot paprika, sweet paprika, goulash spice, chili powder, and cayenne to taste. Add espresso, cocoa powder, and cane sugar. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 1 hour 30 minutes, stirring every 10-15 minutes.
2. Add drained kidney beans and corn, stir well, and simmer gently over medium-low heat for 20 minutes. Season to taste with salt and pepper.
3. Remove from heat, stir in dark chocolate pieces and sour cream until melted and combined. Add sambal oelek or tabasco to taste if desired.
4. Serve hot with fresh baguette or rice.