I like to sometimes be able to pull an all-in-one, both savoury and healty, meal out of the freezer that just needs to be heated up. Chili con carne is eminently suited for this, so I always make a huge portion to freeze in small portions for one or two days.
2 kilo beef and pork, ideally finely diced but I usually ‘cheat’ and use minced
1 dl olive oil or duck fat
3 onions, chopped
10 garlic cloves, chopped
2 tblsp paprika
1 tblsp chili or cayenne pepper, or frozen or fresh chili, whichever form you like and have available and in whichever quantities suit you
2 tblsp oregano
1 tblsp roasted ground cumin
8 whole cloves
2 tblsp roasted ground coriander
2 cinnamon sticks
16 tomatoes or three tins
500 g cooked red kidney beans
500 g cooked chickpeas
4 stalks celery, sliced
4 green bell peppers, sliced
2 tblsp cocoa powder
1 tsp brown sugar
2 tblsp sherry vinegar
If more liquid is needed: some redwine or stock.
Fry the onion and garlic slowly over medium heat until they start to brown.
Add the paprika and chili and fry for a few seconds, then add the rest of the spices and herbs and fry again for a few seconds.
Brown the meat and add it. Stir thoroughly.
Add the rest of the ingredients and bring to a simmer. Let simmer for at least an hour. Add liquid if needed.