Here is my version, and it of course kicks mother flippin’ ass, if you ask me.
3 large yellow onions
5 + 10 garlic cloves
1 stock cube
50 g butter
500g minced beef
1/4 bottle red wine
2 cans of chopped tomatoes
1 kilo of baby tomatoes
1 can of kidney beans
big tbs sambal oelek (chili)
pinch of sugar
Heat a large pot, add butter chopped onions and 5 chopped garlic cloves.
Add spices, stock cube, salt and sugar, then add the meat and let it get some colour. Add the wine and let the alcohol steam off. Chuck in your tomatoes, all of them, and your chili or sambal.
Turn the oven on and put your remaining 10 garlic cloves (or more if you like) on a baking tray, you can leave the skin on.
While the chili is simmering away on a low heat, roast your garlic at 200 degrees for about 12 minutes. Peel the skin off the garlic cloves and add them to the chili. They are now soft and sweet and will add an incredible flavour to the chili!
Let everything boil gently for as long as you can manage to wait, about 2 hours is ideal.
Add the beans, let it all simmer for an other 5 minutes, maybe add one or two extra grated garlic cloves and you are DONE!
Serve with creme fraiche and fresh coriander, ENJOY!!