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# Preparing the chili In a large pot fry the bacon at a high temperature. Remove the bacon, but keep the fat in the pot. Fry the beef and sausage meat until they have a nice caramelisation, then also set aside. While the bacon and meat are frying, chop the green peppers, chilis and garlic. Lower the heat and roast the tomato paste for a couple of minutes. Add the spices and cook until they develop a great aroma. Add the tomatoes and release the caramelisation from the bottom of the pot. Add the remaining ingredients for the chili, stir well and bring to a boil. Reduce the heat even further and let cook for at least 4 hours. # Serving Season to taste. Add some chili to a soup plate and garnish with 1 tablespoon of sour cream and 1 tablespoon of shredded cheese. # Slow-cooker If you have a slow cooker, cook for about 4 to 6 hours on high, or 10 to 12 hours on low. It takes longer to cook on a low temperature, but the results are worth it. # Meal prep tip You can keep the chili in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the chili overnight in the fridge. Then microwave for about 2 minutes or cook it in the oven for 8 to 10 minutes at 175° C or 350° F.
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