Ingredients
| Amount | Ingredient |
|---|---|
| 400g | Beef chuckdiced |
| Neutral oilfor frying | |
| 1 | Yellow onionsroughly chopped |
| 2cloves | Garlicsliced |
| 0.5 | Red chillisliced, with the seeds; use more for more heat |
| 0.5tsp | Smoked paprika |
| 0.5tsp | Dried oregano |
| 0.5tsp | Fennel seeds |
| 1tsp | Ground cumin |
| 1tsp | Dried coriander |
| 0.5 | Bay leaf |
| 1tbsp | Tomato paste |
| Waterto cover | |
| 2.5dl | Dark beer |
| 1.5dl | Veal stockdiluted, if you use a bottled concentrate |
| Saltto taste |
| Amount | Ingredient |
|---|---|
| 1 | Avocados |
| 0.3 | Limejuiced |
| 0.5clove | Garlic |
| 0.5 | Tomatofinely diced |
| 1tbsp | 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.