Chili con Carne y Chocolate

A CHILI WHICH WOULD BE GOOD TO MAKE FOR A "COMPANY-COMING-OVER" BETWEEN CHRISTMAS AND NEW YEAR ...... CAN KEEP IN FRIDGE FOR 5 DAYS OR SO .... OR 5 MONTHS IN FREEZER!!


This recipe is a TOTAL variation on a theme ... a little bit Mexican, a little bit Italian, a little bit Indian, either way, you will love it . No ... chili did not originate in Mexico (sorry Enrique) s'posed to have originated in South-western US. And, there is a big debate over whether there should be beans or not. I for one, like the beans so ...... do whatever you want. Also I prefer the chopped and sliced beef over the ground beef but both work well. ........ and just one other thing ...... when you are adding the chocolate .... make sure it's good ..... 85% or so xxxxxx Serving suggestions: a good, green salad (with a light dressing), french bread, tortillas or panini and the best ingredient of all, BEST FRIENDS xxx (P.S. If you do not have all ingredients .... no bother ..... you can change to make unique but you MUST use coffee, chocolate and chili ...... the three Rs)

1 red onion, quartered
1 small carrot, chopped
1 jalapeño, chopped
1 T. fresh rosemary, chopped
1/2 T. fresh sage, chopped
2 stalks celery, chopped
4 cloves garlic
2 oz. pancetta
8 strips bacon
3 T. olive oil
2 lbs. beef chuck or skirt steak, cut into 1-inch strips (or add 2 lbs ground beef)
Salt and pepper to taste
1 T. garam masala
16 oz. can plum-tomato purée
1/2 t. cumin1/2 t. fennel seed
1 1/2 T. chili powder
2 cups water
1 small potato, cut into 1/-inch cubes
1 cup brewed coffee
5 cups beef broth
2 cups red or kidney beans
3/4 oz. unsweetened chocolate

For garnish: freshly grated Parmesan, 1 small white onion and 1 avocado, coarsely chopped

Preheat oven to 400. Place onion, carrot, jalapeño, rosemary, sage, celery, garlic, and pancetta in a processor and chop. Place the bacon on a sheet pan and bake in oven until crisp, about 15 minutes. Remove, dry with paper towels, and set aside. Add the olive oil to a large saucepan with the processed ingredients and cook over medium-high heat for 10 minutes. (1) In a large bowl, season the meat with salt and pepper and the garam masala. Add meat to saucepan and continue cooking for about 12 minutes, stirring occasionally. Add the tomato, cumin, fennel seed, chili powder, potato, and water. Cover and simmer for 20 minutes. Add the coffee and 2 cups beef broth and cook for 20 minutes, stirring continuously. (2) Add beans and 1 cup broth and simmer for 30 minutes. Add the remaining broth and simmer for 15 minutes. Add the chocolate and cook for another 20 minutes, stirring occasionally.(3) Garnish with Parmesan, crumbled bacon, white onion, and avocado.