The Secret of Fine Cuisine Chili Con Carne

The trick: The chili con carne gains in flavor if it is prepared one day before consumption.

Rinse and dry the beef and remove the bones and tendons. Cut meat into 1 cm cubes. Finely dice the lardo.

Peel and finely dice onions and garlic clove, as well as celery.

2. chop cumin very finely. Halve jalapenos, remove seeds and cut into narrow strips. Drain kidney beans. Peel green and yellow peppers and cut into small cubes.

Season beef cubes with salt and season with pepper and brown in a casserole in vegetable oil until evenly colored on all sides, then dust with flour. Remove from crock pot and set aside.

4. sauté lardo in crock pot with garlic, celery, onions, jalapenos. Add beef cubes again, season with salt, season with pepper, add paradeis pulp and sprinkle with chili seasoning until color appears. Add Coca-Cola and beer and simmer until almost cooked. Fill up with paradeis, add bouquet garni, simmer again.

Cover with hot beef broth and simmer for about 2 hours until the meat is tender.

Add kidney beans and diced yellow and green peppers. Season everything with pepper, marjoram, salt, coriander, oregano and Worcester sauce and simmer for another 20 minutes.

Our tip: Use

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