Summary

Ingredients

• 1 kg ground beef
• 4 onion (s), diced
• 2 cloves garlic, finely diced, or 4 optional
• 300 g celeriac, diced
• 400 g carrot (s), diced
• 200 g leek, finely diced
• 10 g iner, finely diced
• 1 bunch parsley, finely chopped
• 250 ml red wine, dry
• g 2,400 tomato (s), peeled,, from the can
• 600 g canned corn kernels
• g 1,000 canned kidney beans
• 3 tablespoon tomato paste
• 6 tablespoon olive oil, for frying
• 200 ml coffee, black
• sea salt, to taste

For the spice mix:

• 1 teaspoon cayenne pepper
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon mustard seeds
• 1 tablespoon rosemary
• 1 tablespoon oregano, dried
• 1 cinnamon stick (s)
• 0.25 teaspoon ¼ vanilla, from the mill
• 2 carnation (s)
• 3 allspice grains, ground, in a mortar
• 0.5 teaspoon ½ pepper, black, freshly ground
• 0.5 teaspoon ½ caraway seeds
• 0.25 teaspoon ¼ nutmeg
• 1 tablespoon sugar

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Instructions

1. First make the spice mixture. Clean and chop the vegetables, put the canned beans and corn in a sieve and rinse, coarsely chop the tomatoes.
2. Fry the ground beef in olive oil in a large stainless steel saucepan over high heat. It can stick to something, but not burn. When the meat is slow through and crumbly, add the onions and cook for a while, stirring occasionally. Add the garlic, ginger and leek and stir-fry for a while. To do this, reduce the temperature a little. Deglaze with half of the red wine and slowly remove the stuck meat. Then add the rest of the red wine. Add the carrots and celery and sauté. Now add the tomatoes, tomato paste, corn, kidney beans, parsley, spice mixture and coffee. Bring to a simmer while stirring. Caution: Risk of burns!
3. Reset to low temperature. After 30 minutes add the sea salt and sugar. Depending on your taste, you can add a little dark chocolate. Not too much!
4. Now simmer for about 2 hours on a low flame, until the vegetables are cooked through and the liquid is nicely reduced. Stir regularly so that nothing sticks to the bottom of the pot. Finally, season with salt and remove the cinnamon stick. The carnations can be found later.
5. Usually tastes even better the next day!
6. If children eat, perhaps reduce or omit the cayenne pepper and use a little more noble sweet paprika powder.
7. In my opinion, it goes well with: baguette, beer and / or the rest of the red wine, but also rice. If you like, a dollop of sour cream or crème fraîche and finely chopped parsley, leek or spring onion.