For the spice mix:

• Put the whole spices in a pan and toast without oil, on a high heat.
• The roasting is finished when the spices are fragrant and the paprika is dark red.
• Grind the spice mixture in a coffee grinder or with a mortar and pestle.

For the chilli con carne:

• Finely chop pancetta, onion, celery and bell pepper. Finely grate carrots. Prick the unpeeled garlic cloves several times with a knife.
• In a large saucepan (ideally cast iron) heat the oil and fry the pancetta with the garlic cloves until crispy.
• Remove the pancetta from the pan but leave the oil and garlic cloves.
• Sauté the onion, celery, carrot, parsley and bell pepper with the bay leaf, thyme and oregano until the vegetables are soft and lightly browned.
• Season the vegetables with salt and a little sugar.
• Deglaze with some red wine and let red wine boil away completely.
• Preheat oven to 130°C. Remove the finished vegetables from the pot. Add oil to the pot and cook the mince until it is lightly browned. Season with salt.
• Deglaze once with chicken stock, once with red wine and let liquid boil away completely each time.
• Add the vegetables and bacon to the meat, season with the spice mixture, pour in the remaining chicken stock and wine, add the tomato passata, cocoa powder and chopped chilli peppers and bring to the boil. Put the lid on the pot, put in the oven and cook for 4 hours.
• After 3 hours remove the lid and let the chilli cook for a further hour. The chilli is ready when it is thick and a dark crust has formed on the rim of the pot.
• Finally, mix in the corn and beans. Season with salt, sugar, a dash of wine, some of the spice mix and more chilli to taste.
• Serve with a little sour cream and freshly chopped parsley.

Tip:

Julian's tips and tricks

• For the perfect chilli con carne three factors are crucial: Time, meat quality
  and the liquid ingredients (chicken stock and wine).
• I always use a wine for cooking that I like to drink. The more distinctive and flavourful the wine is, the better the food that is cooked with it.
• Whether it's chilli or other stews, the full flavour unfolds through simmering for hours at a low temperature. For those in a hurry, the chili is ready to eat after 1.5 hours, but the long time pays off. The full aroma unfolds only on the second day. After cooking, place in the refrigerator and reheat in portions. the next day.
• Chilli as well as other stews are easy to prepare but take several hours to cook. It is easiest to prepare a large quantity and leftovers can easily be frozen.
• Cocoa powder adds an elegant and delicate note. Cocoa is a typical Mexican ingredient (used to make Mole sauce) and goes very well with beef and tomato.