Ungeheuer Chili

If the French invaded Ireland but the Irish really invited them in and then they all celebrated with chili.  This is a culinary anschluss of epic proportion.


2 large onions, chopped

5 cloves of garlic, crushed

olive oil/vegetable oil

3 teaspoons ground cumin

1 tablespoons dried oregano

3 bay leaves

1 kilogram ground beef

2 tablespoons smoked paprika

3 teaspoons cayenne pepper

3 tablespoons malt vinegar

6 tablespoons tomato concentrate

2x400ml cans chopped plum tomatoes

2x400ml cans red kidney beans, rinsed and drained

1 pint Guinness Stout

1/2 cup Bordeaux

salt and pepper

Grated cheese, Greek yogurt and hot sauce to serve.  My favorite is Red Rooster Louisiana.  Also, I think this chili tastes best over basmati rice.


Gently fry the onions in a couple tablespoons of oil in a large heavy saucepan until the onions have softened.  Add the garlic and saute for another minute.  Stir in the ground cumin, oregano, bay leaves, some salt and pepper, and cook for another minute.  Add a drop more oil and the ground beef.  Break up the clods of meat with a wooden spoon.  Stir through and brown the meat all over.  Mix the smoked paprika and cayenne pepper in the malt vinegar.  Stir this concoction into your seasoned meat.  Squeeze in and stir through the tomato concentrate.  After another minute, add the kidney beans, tomatoes, Guinness, Bordeaux and more salt to taste.  Bring all this to a bubble.  Once the bubble gets going, transfer your saucepan to a very low heat and braise for the next 2 to 2.5 hours.  Keep monitoring the chili during this time.  Be sure to stir it.  If it looks as if all the liquid is disappearing just add more Bordeaux.  Let cool a bit and season to taste.

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