Chili con carne stew

INGREDIENTS for 4 PEOPLE 300 g of dried red beans, a sprig garnish, 2 onions, 200 g of bacon, 4 tablespoons of olive oil, 400 g of beef stew, 200 g minced meat beef, 500 g of tomato sauce, 20 cl of beer, 2 cloves garlic, 1 teaspoon coriander powder, a teaspoon of cumin powder, 1/2 teaspoon sweet paprika, 1/2 teaspoon cayenne pepper.

For the accompaniment: 250 g of long grain rice, 200 g of carrots, 2 tablespoons of corn oil, 1/2 teaspoon minced cilantro, 3 avocados, a lemon, a clove of garlic, 2 Tbsp chopped coriander, salt, black pepper.

Soak the beans for 12 hours in cold water; drain them, place them in a saucepan with the bouquet garni and two times their volume of water.

Cover, bring slowly to the boil and cook for 1 hour and 15 minutes, soft focus.

Peel and chop the onions; in a saucepan, heat the lard, for 5 minutes, in 2 tablespoons of olive oil.

In its place, always in the same saucepan, Brown the stew, for 10 minutes, then the chopped beef, for other 10 minutes.

Keep the meat warm.

In the same saucepan, sweat the onions for 5 minutes, in two tablespoons of hot oil, add meat, tomato sauce, beer, garlic, spices, salt and pepper.

Cover and let simmer for 30 minutes, soft focus.

Drain the beans, add them to the saucepan, stir, cover and let simmer for 20 minutes.

Cook the rice in boiling salted water; Peel and cut the carrots into rings, Cook for 10 minutes to steam and pour into a dish with corn oil, salt, pepper and chopped coriander.

Peeled, pitted and cut the avocados.

Squeeze the lemon and formed a mashed with the flesh of avocados, the clove of crushed garlic and the lemon juice.

Pepper and serve the chili hot, sprinkled with cilantro, rice and carrots.