Classic chilli con carne

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 200 °C. Halve all the chillies, place on a baking tray and roast in the hot oven for 10–15 minutes. They should brown lightly but not burn. Leave to cool, then finely chop and simmer in 100 ml beef stock for 5 minutes. Transfer to a blender and blend until smooth.

2. 02

   Heat 1 tbsp oil in a large saucepan and fry the minced beef over a high heat until browned. Season with salt and pepper, then remove from the pan.

3. 03

   Peel and finely chop the onion and garlic. Peel and finely dice the carrot. Gently fry the vegetables in the same pan with the browned cooking juices and 1 tbsp oil. Add the tomato purée, paprika, cayenne pepper, cumin and cinnamon stick and fry for 2–3 minutes over a medium heat.

4. 04

   Return the browned mince to the pan with the vegetables and deglaze with the red wine. Simmer uncovered for 4 minutes, then stir in the peeled tomatoes and pour in the remaining beef stock. Reduce the heat and simmer for 20 minutes, stirring regularly.

5. 05

   Add chilli purée to taste, according to your preferred heat level, and stir in along with the kidney beans. Cover and simmer the chilli over a medium heat for approx. 45 minutes.

6. 06

   Strip the oregano leaves from the stalks. Stir them in with the chocolate shortly before the end of the cooking time. Adjust the seasoning with salt, pepper, the remaining spices and chilli purée.

7. 07

   Serve with soured cream. Bread goes well with it.