For this recipe (6-8 people) you will need :
-1kg of ground beef of your own herd
– 2kg of your vegetable garden’s most beautiful tomatoes
-3 yellow onions
– a shallot
-3 to 4 cloves of garlic
-2 bell peppers (green and red)
– a small spicy red pepper
-400g of dried tomatoes
– a can of tomato concentrate
– a bunch of parsley
-200-to 300g of bacon
-600g of washed kidney beans
A bunch of spices :
-cumin (ground and grains)
-dried hot pepper
– cayenne powder
– spicy paprika
-cinnamon (ground and stick)
-2 bay leaves
To begin chop your onions, shallot and garlic with the parsley. Candy the mix with the bacon, the chopped hot pepper and the spices. Don’t hold back with the spices, especially with the cumin and continually rectify while cooking, I have never weighed or calculated the quantities used. Be careful as the spices will develop their aroma and get stronger while cooking. Even if it doesn’t taste spicy at the start it may well have a good bite at the end.
Then add the chopped dried tomatoes, tomato concentrate and let simmer for about ten minutes on medium heat. Now it’s time for the tomatoes, I prefer fresh ones but of course you can replace them with chopped canned tomatoes (if you have no self-love). While the tomatoes slowly heat a bit of olive oil in a large pan and sear your ground beef. Just like a good steak I like to sear the meat in heat before adding to the rest. Once you’ve added the meat to the mix deglaze the pan with some white wine to recuperate the juice.
Salt and pepper well, cover and let simmer on low heat for a good hour.
Add the beans about 20 minutes before serving.
You can serve the chili as is in a can near a camp fire before one of your friends breaks out a Cumbaya My Lord, or serve with some rice, a dollop of sour cream and some parsley. Nachos suit this dish well too! Enjoy !
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