Ingredients
| Amount | Ingredient |
|---|---|
| 2400g | Beef chuckdiced |
| Neutral oilfor frying | |
| 6 | Yellow onionsroughly chopped |
| 12cloves | Garlicsliced |
| 3 | Red chillisliced, with the seeds; use more for more heat |
| 3tsp | Smoked paprika |
| 3tsp | Dried oregano |
| 3tsp | Fennel seeds |
| 6tsp | Ground cumin |
| 6tsp | Dried coriander |
| 3 | Bay leaf |
| 6tbsp | Tomato paste |
| Waterto cover | |
| 15dl | Dark beer |
| 9dl | Veal stockdiluted, if you use a bottled concentrate |
| Saltto taste |
| Amount | Ingredient |
|---|---|
| 6 | Avocados |
| 1.5 | Limejuiced |
| 3clove | Garlic |
| 3 | Tomatofinely diced |
| 6tbsp | Olive oilor a little more |
| Salt |
| Amount | Ingredient |
|---|---|
| Sour cream | |
| Bread |
Method
- Chili: use a large pot with a lid. Brown the meat in oil until it has a nice colour all over.
- Add the onion, the garlic, the fresh chilli, the spices, and the tomato paste.
- Fry for another minute. Cover the meat with water, the beer, and the veal stock.
- Simmer the chili on medium heat for about 3 hours, or until the meat falls apart completely. Add more water if needed, so that the chili does not boil dry.
- Season with salt.
- Guacamole: stone the avocados and scoop them into a bowl. Squeeze in the lime juice and mash with a fork to a chunky mix.
- Grate or finely chop the garlic and mix it in with the finely diced tomato. Fold everything together with a little salt and the olive oil.
- Serve the chili with sour cream, bread, and the guacamole.