Ingredients
3 dried Chipotle
3 dried Ancho
3 dried Guajillo
4 fresh Piri-Piri, chopped into small pieces with seeds and partitions
2 fresh Jalapeño, chopped into small pieces with seeds and partitions

Chipotle Sauce and Marinade (or your own chipotle paste )
150 g white chocolate

1 kg prime rib
200 g smoked bacon

0.5 parts of veal stock
0.5 parts of chicken stock
1 part dark beer / ale

2 large yellow onions
2 red peppers, chopped into small pieces
200 g celeriac,chopped

4 cloves garlic, chopped into small pieces
4-8 Indian long pepper – coarsely chopped
Neutral oil

2.5 tbsp ground cumin
2 tbsp ground coriander
1.5 tbsp ground ancho
2 teaspoons ground cinnamon
A pinch of sugar
Oregano
Salt

Accessories
1 red onion –  chopped into small pieces
1 avocado – coarsely diced
Grated Hard cheese
2 red Dutch chili, shredded (without seeds and partitions) and fried
Serrano ham – deep fried, just the right crispness
Fresh coriander, roughly chopped
Sour Creme

Ritz Crackers

Instructions:
Bake garlic and long pepper in oil in the oven (about 100 degrees Celsius) for about 3 hours.

Roast the dried chili pepper over low heat. Turn the fruit a few times. It takes about 10-15 minutes. Be careful so it wont burn. Place them in steaming water – do not boil, just soak for about 15 minutes until they are soft.

Cut the prime rib in sugar cube-sized pieces. Cut the bacon into small cubes. Brown the prime rib and bacon in a hot pan with a little oil and butter. Brown little by little so that it wont start boiling.. Gently salt.

The dried pepper fruit should be soft by now. Take out of the water and put chile fruit in to the blender and puree with a bit of water that they had been in. Press the puree through a fine sieve so that any seeds and hard shell pieces remain in the sieve.

Chop the onion, peppers and celeriac into fine pieces, but not too small. Chop the Piri-Piri and Jalapeño into small pieces. Let everything fry with the meat, but save half of the chopped pepper.

Let the chili paste, cumin, ground coriander, ground ancho, sugar, cinnamon and 2-3 tbsp of chipotle sauce join the pan a minute. Stir.

Mix the baked long pepper / garlic / oil in a further small amount of oil to a smooth paste and spread into the pan. Stir.

Pour the beer into the pan and fill up with veal and chicken stock until it cover the meat. Bring up to boil and let it all simmer on stove for 3 hours with a lid and another 3-4 hours without a lid. Be sure it just simmers gently and that the amount of liquid is not reduced too much. If so, dilute with a little more beer / veal stock. If you have too much liquid let it simmer for another hour without a lid.

Towards the end of the cooking, let the roughly chopped chocolate go in. Stir well. When the pan is ready, let the last chopped peppers go in. Put the lid on and place cold overnight.

Before serving, heat the Chili and salt if necessary.

Just before serving sprinkle over and stir in a little oregano in the chili.

The accessories:
Chop the onion into small pieces

Cut avocado into small pieces
Grate the hard cheese
Chop the coriander
Fry the Serrano ham
Cut the red chili pepper, remove seeds and partitions, shred and deep fry in oil

Serve chili in casserole on the table with accessories on the side. Serve with Ritz Crackers, sour cream and a lime wedge for decoration.

And do not forget the music through the speakers when you cook and eat, such as ZZ Top, Gram Parsons, Townes Van Zandt and Doug Sahm is perfect for a casserole of hot chili.