For our traditional streetparty I cooked up a chili again, which was sold out much to soon; must make more next year!
5 kg of beef (breast or neck, not too lean) cut into 2 cm chunks
6 large onions, chopped
6 stalks celery, chopped
4 large green peppers, chopped
4 large sweet red peppers, chopped
4 jalapeño peppers, deseeded and chopped
8 cloves garlic, ground
6 tbsp extra virgin olive oil
8 tbsp cocoa powder (with no sugar)
6 tbsp chili powder
1 tbsp freshly ground cumin
1 tbsp hot paprika
50 g of fresh oregano, stalks discarded and finely chopped
6 tbsp molasses
1/2 bottle of dry red wine
4 400 g cans diced tomatoes, undrained
3 400 g cans chick peas, drained
sea salt and freshly ground black pepper
800 g sour cream
600 g shredded cheddar cheese
Put the meat and the next seven ingredients into one or several large pots. Cook over medium heat, stirring constantly, until meat browns. Drain and return to pot.
Stir in cocoa powder and rest of the ingredients. Bring to a boil, cover, and reduce heat. Simmer for 2 hours, stirring occasionally.
You can serve this right away with the sour cream and the shredded cheese, however, I find it improves if you prepare it a day ahead and reheat it the next day.
Serves 30 to 35 people.
Oh, and don’t forget the beer!