Chili to Carney

Chili con carne is often considered a soup, however, in fact, it is a thick stew of beef and red beans stewed for a long time in dark beer with vegetables. The dish is very satisfying and has an intense flavor.

Ingredients

• 1 kg of beef (it is better to use the neck part)
• 200 g carrots
• 100 g celery (stems)
• 100 g red onion
• 250 g red beans
• 200 g skinless chopped tomatoes
• 350 ml stout (e.g. Guinnes)
• sriracha sauce to taste
• salt pepper

Directions

1. Peel the beef of veins and fat, cut into small pieces. Chop the carrots into thin strips, dice the celery and red onion. Pre-soak beans overnight or use canned beans.
2. Fry onions, carrots and celery in vegetable oil until golden brown. Then add beef to the vegetables and cook until a "tasty meaty smell" appears. Then add the tomatoes and simmer for 10 minutes, stirring occasionally. Then pour everything over with beer and simmer on minimum heat for about 2 hours. If the thick is too sour (this may be due to tomatoes), add a little sugar. Add hot sriracha sauce, to taste, you can simply add dry chili powder. At the end, add the beans, simmer for about 10-15 minutes. Turn off the fire and let it "rest" for about an hour.