Chili con Carne Texas Style

Recipe for Chili con Carne Texas Style

This recipe comes from Martin Grasinger and was generously made available to us. Many thanks!

Ingredients (for 4 people):

-500 g mixed mince (without beef 1000 g)
-500 g beef (e.g. from the shoulder)
-180 g coarse Bratwurst
- Lard for frying
-4 tbsp. oil
-2 onions
-4 garlic cloves
-1 tbsp. rose pepper
-1/2 tsp Cumin
-1/4 tsp Oregano
-1 tsp spicy Chili powder (Our suggestions:Tabasco powder, Habanero powder)
-1 fresh Habanero
-2 fresh Jalapenos
-1/2 tsp Cayenne pepper
-420 ml Chicken stock
-400 ml Beef stock
-1 tsp Red Tabasco Sauce
-Juice of one lime
-2 (red) peppers
-5 tbsp. tomato puree
-3 400g cans of tomatoes
-3 Bay leaves
-1-2 tbsp. cane sugar
-400 g canned kidney beans
-200 g canned sweetcorn
-850 ml vegetable or beef stock
-1/2 dark beer (Schwarzbier or Dunkelbier)
- a few splashes of herb vinegar
-5 pieces of dark chocolate

Preparation:

Cut the beef into slices and fry them in lard. Cut the Bratwurst into slices and fry them with the beef. Place everything in one pot. If you are only using sliced beef, then you won`t need to fry any mince. Otherwise, you will need to fry this as well and add it to the pot.
Add the onions and garlic to the meat. Season with cumin and let it simmer for a few minutes. The beef and lard are a good foundation. Add the chilies (not all of them) and the Jalapeno to the pot and stir in some tomato puree. Next add the canned tomatoes, and pour over the beef stock until it is all covered. Leave the whole thing to simmer for 2 hours, stirring occasionally while dodging the brown splashes which fly around your ears you when you enter the kitchen.
You can now actually just add the rest of the ingredients (except the chocolate, beer and lime) and let it continue to simmer. Taste occasionally, and season further if necessary.
Next, chop the chocolate into small pieces and add it to the Chili. This rounds out and increases the flavour (it really works, and tastes great!). Then add some lime juice and beer, and if possible, leave everything to stand overnight.
It always tastes better the next day. Finally, you can now burn down your kitchen, or just clean it. I would have preferred to burn mine.

Image source: Fotolia - chili con carne close-up in a frying pan with the ingredients. © FomaA