Chilli con carne

Instructions

1. Step 1

   For the spice mix:

2. Step 2

   Put the whole spices in a pan and toast without oil, on a high heat.

3. Step 3

   The roasting is finished when the spices are fragrant and the paprika is dark red.

4. Step 4

   Grind the spice mixture in a coffee grinder or with a mortar and pestle. For the chilli con carne:

5. Step 5

   Finely chop pancetta, onion, celery and bell pepper. Finely grate carrots. Prick the unpeeled garlic cloves several times with a knife.

6. Step 6

   In a large saucepan (ideally cast iron) heat the oil and fry the pancetta with the garlic cloves until crispy.

7. Step 7

   Remove the pancetta from the pan but leave the oil and garlic cloves.

8. Step 8

   Sauté the onion, celery, carrot, parsley and bell pepper with the bay leaf, thyme and oregano until the vegetables are soft and lightly browned.

9. Step 9

   Season the vegetables with salt and a little sugar.

10. Step 10

    Deglaze with some red wine and let red wine boil away completely.

11. Step 11

    Preheat oven to 130°C. Remove the finished vegetables from the pot. Add oil to the pot and cook the mince until it is lightly browned. Season with salt.

12. Step 12

    Deglaze once with chicken stock, once with red wine and let liquid boil away completely each time.

13. Step 13

    Add the vegetables and bacon to the meat, season with the spice mixture, pour in the remaining chicken stock and wine, add the tomato passata, cocoa powder and chopped chilli peppers and bring to the boil. Put the lid on the pot, put in the oven and cook for 4 hours.

14. Step 14

    After 3 hours remove the lid and let the chilli cook for a further hour. The chilli is ready when it is thick and a dark crust has formed on the rim of the pot.

15. Step 15

    Finally, mix in the corn and beans. Season with salt, sugar, a dash of wine, some of the spice mix and more chilli to taste.

16. Step 16

    Serve with a little sour cream and freshly chopped parsley.