Chili con Carne with Chocolate

Ingredients

• 350 g cornmeal
• 325 g wheat flour type 1050
• 75 g buckwheat flour
• 1 tsp Baking powder
• Salt
• 0.5 L milk (1.5% fat)
• 2 Eggs
• 50 g butter
• 3 tbsp raw cane sugar
• 2 onions
• 2 Garlic cloves
• 2 red chili peppers
• 2 stalks celery
• 1 Carrot
• 2 red bell peppers
• 2 tbsp olive oil
• 500 g ground beef
• 2 tbsp Tomato paste
• 500 ml meat broth
• 2 tsp sweet paprika powder
• 250 g canned kidney beans
• 1 Spring onion
• Pepper
• 150 g Sour cream
• 100 g dark chocolate

Instructions

1. 1.

   Combine cornmeal with the two flours, baking powder and 1 tbsp salt in a bowl and mix. Add milk, eggs, butter and sugar and whisk into a smooth dough using an electric mixer.

2. 2.

   Line a loaf pan with parchment paper, pour in the dough, spread evenly and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes until golden brown. Remove from the oven, let rest briefly, then take out of the pan and cool on a wire rack.

3. 3.

   Meanwhile, peel and roughly dice onions, finely mince garlic, wash and chop chili peppers. Trim celery, wash and cube it. Peel carrot and cube it as well. Wash bell peppers, halve them and cut into short strips.

4. 4.

   Heat oil in a pot. Sauté chili and onions in the hot oil, add ground beef and brown until crumbly. Stir in celery, bell pepper strips and carrots. Add tomato paste and garlic, cook briefly. Deglaze with broth, stir in paprika powder and simmer for about 45 minutes, adding more liquid if needed.

5. 5.

   Drain beans in a sieve and add to the chili, simmer for another 10 minutes. Meanwhile, trim, wash and chop spring onion, then add it along with salt and pepper to taste.

6. 6.

   Serve chili con carne in individual bowls, topping each with a dollop of sour cream. Sprinkle chopped dark chocolate over the top and serve alongside homemade corn bread.