Chili

Ingredients:

Beans:
- 1 Kg
  Dried Black Beans, soaked overnight in Water
- 3 cloves
  Garlic, thinly sliced
- 1
  Bay Leaf
1 Kg
Ground Beef, lean
500 g
Italian Sausage, skins removed
500 g
Bacon, 0.5 cm cubes
45 ml
Olive Oil
80 ml
Red Wine
3
Onions, finely chopped
2
Red Finger Chilies, finely chopped
3
Bell Pepper, 1 red, 1 green, 1 yellow, finely chopped
3 stalks
Celery, quartered lengthwise, thinly sliced
½
Carrot, grated
1.6 L (2 cans)
Italian Tomatoes, blended
60 ml
Beef Bullion
500 ml
Beer, German Larger
12 g
Honey
20 g
Hoisin Sauce
20 g
Sriracha Sauce
15 ml
Worcester Sauce
6 cloves
Garlic, crushed
24 g
Chili Powder
3 g
Smoked Paprika
3 g
Hungarian Paprika
3 g (ish)
Garlic Plus
12 g
Salt
2 g
Cumin Ground
8 g
Pepper, ground
½ stick
Cinnamon, ground
4 g
Oregano Ground
1
Dundicut Chili, ground
3
Bay Leaves, ground
24 g
Cornstarch, mixed in Water to create slurry

Method:

Beans:
- In a pot on medium high heat, add Beans, and soaking Water, along with Garlic, and Bay Leaf. Bring to a boil, reduce heat to medium low, partially cover. Boil Beans for 45 minutes. Drain Beans, set aside.
In a cold large bottomed pot, add Bacon. Turn heat to medium high, sauté Bacon for 5 minutes. Remove Bacon, set aside leaving Oil. Add Italian Sausage, sauté 8 minutes, while breaking Sausage up. Remove Sausage, set aside, leaving Oil behind. Add Beef, lightly season with Salt, Pepper, and Garlic Plus. Sauté Beef for 15 minutes, (until well browned), while breaking Beef up. Remove Beef, leaving Oil behind, set aside.
Add Oil to the pot, allow to get hot. Add Onion, and Red Finger Chili, lightly season with Salt Pepper, and Garlic Plus. Sauté Onions for 7 minutes. Add Celery, sauté for 5 minutes. Add Carrot, lightly season with Salt Pepper, and Garlic Plus, sauté for 5 minutes. Add Bell Peppers, lightly season with Salt Pepper, and Garlic Plus, sauté 10 minutes.
Reduce heat to medium, make a well in centre of pot. Add a little Oil if required, add Garlic, sauté for 30 seconds, mix well. Deglaze pot with Wine, allow Wine to mostly reduce.
Add Tomatoes, and Larger, mix well. Add Hoisin Sauce, Sriracha Sauce, Worcester Sauce, Honey, and Bullion, mix well.
Add Paprika, Cumin, Salt, Pepper, Cinnamon, Dundicut Chili, Oregano, and Bay Leaves, mix well.
Add Meat back into pot, bring to a simmer, cover, simmer on low heat for 90 minutes.
Add in Beans, bring back to a simmer, simmer for 10 minutes.
Add in Cornstarch until desired thickness.