Pictorial: Chili!

"A spicy stew-like dish. The essential ingredients are meat (usually beef), garlic, cumin, and chili peppers." (1)

ingredients #1 (chili)

1 KG ground beef (2.2 lbs)
4 CUP canned tomato
2 CUP beef stock
4 CUP kidney beans (canned, pre-cooked with broth)
2 CUP dark beer (roasted malts or roast barley)
2 X lime
1 X bunch cilantro
5 X onion (diced)
6 X new mexican chile
3 X red bell pepper
4 X garlic clove (mashed)
3 X dried chipotle
2 TBSP ground guajillo chile
2 TBSP ground pasilla chile
1 TBSP ground piquin chile
4 TBSP cumin seeds (roasted)
1 TBSP koriander seeds (roasted)
2 TBSP ground celery seeds
4-8 TBSP sour cream

ingredients #2 (cornbread)

1 CUP flour
1 CUP cornmeal
1 CUP milk
2 X eggs
2 TBSP butter (melted)
1 TBSP baking soda
2 TBSP veg oil
1 TSP salt

first brown the beef (don't overcrowd, work in batches or use more pans/pots)



move the browned meat into one big pot, use some of the rendered beef fat to brown the onions



deglaze the big pot with half the dark beer and add the ground chile



stir-fry the beef until dry, then deglaze again with the rest of the beer



brown the diced onions until golden, then add them to the big pot



add half the tomatoes and stir-fry semi-dry and deglaze onion pan with beef stock



add rest of tomatoes, the onion-deglaze-beef-stock and the chipotles



ground roasted cumin and koriander seeds, then add it to the chili pot



give it a good stir and lower the heat to a simmer



add mashed garlic and ground celery seeds, fish out the hydrated chipotles



deseed the chipotles, discard the seeds and return the chipotles back to the chili



halve the bell peppers and the new mexican chiles, then place them under a broiler



roast them until their skin is blistering



remove one by one when good and collect in a bowl



cover the bowl for 15-20 min



remove the skin of the roasted veggies



dice the skinned and roasted veggies afterwards



remove the spend chipotles (the chili was simmering for around 2 hours by now)



add the beans and their broth, don't overcook them



add the skinned and roasted veggies, then simmer until the beans are done



pre-heat the oven and place an oven-proof pan into it,
combine the dry and wet #2 ingredients separately



whisk wet and dry together until smooth



oil coat the hot pan from the oven and pour in the cornbread dough



bake for 15-20 min (320F/160C) until golden brown,
test the doneness with a toothpick



don't let the cornbread cool off, it's best when still warm off the oven



serve chili with a dab of sour cream, ground cheese, cilantro and a piece of cornbread