Recipe: Chili con carne Cincinnati style

1- D-2 1) Before serving, for at least 12 hours, soak the beans in cold unsalted water, changing it if possible two to three times.

2- The next day, drain, discard the soaking water, put in a pot filled with cold unsalted water, bring to a boil, let boil for 15 minutes, drain, discard the first water.

3- In the pot, put the beans back, an onion studded with three cloves, a bouquet garni, and baking soda. Add cold unsalted water (three times the volume of beans), bring to a boil, lower the heat and let simmer for 45 minutes. Remove the foam regularly.

4- Salt. Let cook gently for another 45 minutes. Turn off the heat and set aside.

5- Wash, remove the stem, open in half without deseeding the fresh peppers. Put half the oil in a sauté pan, sauté the pepper halves on low heat on all sides for 7 minutes, without burning them, then remove them. Reserve for serving. Let the oil cool and strain it to remove the seeds.

6- In this oil, brown the meat over very high heat for 5 minutes. Turn off the heat, season with salt and pepper, cover and set aside.

7- In a heavy-bottomed pot, put the other half of the oil and melt the onions over low heat until they are cooked without browning.

8- Add the garlic, cook over low heat for 3 minutes, then add in order the clove, coriander, bay leaf, oregano, cumin and cinnamon. Cook for 30 seconds while stirring.

9- Add the wine, let the alcohol evaporate for 3 minutes over high heat, add the tomatoes and serrano chili powder. Stir thoroughly,

10- Add the water to the pot, possibly diluted with tomato concentrate. Salt, pepper. Make restart