Chili con carne with cut meat

Preparation

• 1. Trim the veal round (in my case veal round).
  2. Cut the meat into pieces about 2 cm x 5 cm and place the meat on a plate.
  3. Cut about one third of the fresh chilies and slice them into rings. This is for the butter. Set them aside.
  4. Chop the remaining fresh chilies. Keep the seeds if you belong to the "hardcore" - otherwise, remove the seeds before chopping the chilies 😉
  5. Rinse the bell peppers and cut them into cubes.
  6. Peel the carrots and cut them into pieces about 1 cm thick.
  7. Peel and chop the red onions, and do the same with the garlic.
  8. Optionally, place all the prepared ingredients in separate bowls or separated on a plate.
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• 1. Place a frying pan on the stove and pour the oil into the pan.
  2. Turn on medium/low heat.
  3. Add bay leaves and the sliced chilies to the oil when it is heated and let them fry gently for about ten minutes.
  4. Turn off the heat and pour the oil through a sieve into a bowl to strain out the chili. Discard the chili.
  5. Place the butter, ketchup, and Worcestershire sauce in a bowl and add only half of the chili oil to the bowl.
  6. Mix it together. Set aside the remaining oil for later.
  7. Place the bowl with your herb butter in the refrigerator to firm up.
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• 1. Find a good cast iron pot/pan (with a lid) and place it on the stove on high heat.
  2. Pour a quarter of the remaining chili oil into the hot pan.
  3. Add a third of the meat pieces to the pan and let them brown a bit. It is a good idea not to add all the meat to the pan at once, as the temperature of the pan will drop - and this will cause the meat to boil rather than fry.
  4. When the first batch of meat is browned, and the pan has regained a good, high temperature, add another portion of the remaining raw meat.
  5. Repeat until all the meat is browned in the pan.
  6. Remove the browned meat from the pan and reduce the heat a bit.
  7. Add the chopped red onions and garlic to the pan along with half of the fresh chili.
  8. Let it fry and then remove it from the pan. Do not turn off the stove.
  9. Now add all the ingredients for the strong spice blend to the pan and let it fry a bit.
  10. Add the browned meat, red and garlic, carrots, and tomato paste to the pan and let it all fry while stirring occasionally. Give it a couple of minutes in the pan.
  11. Now add the cognac. It takes a couple of minutes for the alcohol to evaporate.
  12. Add the coffee and chopped tomatoes to the pan.
  13. Cover the pan and let it simmer for about 2½ hours. When there is ½ hour left of the simmering time, add the bell pepper. This is also when you can add any kidney beans or black beans if you like them. However, a traditional chili con carne does not have beans.
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• 1. Cut your mango into smaller pieces/cubes.
  2. Mix the fruit together with onion and chili flakes in a bowl.
  3. Squeeze the lime juice over and refrigerate until serving.
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• 1. Serve the chili con carne in the pot/pan with bread, a bowl of sour cream (for example 18%), and optionally extra fresh, chopped chili on the side.