Delicious chili con carne with white and red beans, veal, and dark chocolate.
Ingredients for 4 people: 100g white cannellini beans 100g red kidney beans 2 small red onions 1 teaspoon rapeseed oil 2 tablespoons dark balsamic vinegar 600-700g meat in strips (of a calf, pork or cattle) A sprinkle of sea salt 1 whole red chili 1 tsp cumin 4 garlic boats 1 teaspoon bell pepper 8 juniper berries Slightly grated nutmeg Slightly freshly ground black pepper 1 box rind and chopped tomatoes 2 corn cobs or 2 cups frozen corn kernels 1 red bell pepper 1 green bell pepper 20 g dark chocolate (at least 70 percent cocoa) 1 teaspoon acacia honey 1 tablespoon olive oil 1 sprig broad-leaved parsley 2 tablespoons sesame or light cream
Cooking: Leave the beans to soak for 10 hours and cook them for approx. 40 minutes in lightly salted water. Cut the red onion into chunks, turn them into canola oil, and put them in a saucepan. Add vinegar, meat, and salt and flip the mixture well. Divide the chili longitudinally, lightly bump the cumin into a mortar, and crush the garlic boats.
Add spices, bell peppers, juniper berries, nutmeg, pepper, and rind tomatoes, and simmer for 20 minutes while boiling the cobs in lightly salted water for seven minutes.
Cut the peppers into chunks, and keep them in the sauce, which simmers for 10 minutes. Sprinkle with a little water if you want a more thinly liquid sauce. Add beans, chocolate, and honey, and heat up the chocolate until it melts.
Cut the corn from the flasks and place them in the dish. Add oil, season with salt and pepper, and garnish with parsley leaves.
TIP: Quick Beans If you’re in a hurry, use a box of beans instead of fresh ones, which need to be soaked and cooked. The taste is not quite the same, but it depends if you barely have time.