True Chili con Carne

Ingredients

• 1 can kidney beans (open and wash)
• 300 gram of pork chopped in 1.5 cm cubes
• 300 gram of lean minced beef
• 4 tomatoes finely chopped
• 1 large can of chopped tomatoes
• 300 ml of sugo (pureed tomatoes)
• 2 tspn of coriander powder
• 50 grams of ginger when fresh shave with a potatoe peeler or cut in tiny cubes. For poweder only use 5 - 10 grams (to taste)
• 4 bay leaves
• 2 larges finely chopped onions
• 4 tpsn of tomatoe puree
• 3 tspn of cinnamon
• 3 chilies finely chopped
• Salt to taste
• Honey and sugar to taste
• 400 Ml of quality beef stock
• 3 - 4 limes for lime juice
• 50 grams of fresh coriander finely chopped
• 2 tspn of pure cocoa powder
• 1 cup of quinoa per two chili eaters
• Sour cream for flavor and plating

Preparation

1 Add olive oil to the pan and fry the onions for 4 minutes until glazed. Add the pork, bay leaves, coriander powder, cinnamon, ginger, chilies. 5 minutes later add the beef

2Once the meat is cooked and nicely browned add the chopped tomatoes, tomatoe puree, cocoa powder, beef stock, canned tomatoes, pureed tomatoes, pinch of salt. Leave cooking gently for at least 1 hour. It is better to make this the night before. Taste and adjust the spices as needed

3Cook the quinoa (1 part quinoa and 1.9 parts water with a little salt) for 10 minutes on high and another 15 minutes on low heat. Once cooked add the finely chpped coriander in the quinoa and the juice of one lime. If you want you can add the zest of the lime as well

4Serve the quinoa and chilli with a wedge of lime and a dollop of sour cream. Enjoy!!