Chili con Carne

Ingredients

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• 500 g (1.1 lb) ground beef
• 2 onions
• 3 garlic cloves
• 2 red bell peppers
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp ground cayenne pepper or 1 fresh chili pepper
• 400 g (14 oz) diced tomatoes 1 can
• 250 ml (1 cup) beef broth
• 240 g (8.5 oz) kidney beans drained weight, 1 can
• 150 g (5.3 oz) corn kernels drained weight
• salt and pepper to taste
• 10 g (0.35 oz) dark chocolate optional
• sour cream optional, to serve; amount to taste

Method

1. Finely dice the onions and garlic and cut the bell peppers into pieces of about 1/2 in (1 cm). Drain and rinse the beans and corn.
2. Heat the oil in a large pot over high heat. Brown the ground beef in it for about 8 minutes, until crumbly and deeply browned.
3. Add the onions and garlic and cook for 3 minutes. Stir in the tomato paste and toast it for 2 minutes, then stir in the paprika, cumin, oregano and cayenne.
4. Add the bell peppers, tomatoes and broth, bring to a boil and simmer for 40 minutes over low heat with the lid half on. Stir now and then.
5. Add the beans and corn and simmer for 10 more minutes. Season with salt, pepper and, if you like, a piece of dark chocolate.
6. Serve with rice, bread or tortilla chips and a spoonful of sour cream.

Tip: Don't stir the meat too early: only then do the browned bits form that give the chili its flavor.

Tip: The chili tastes best on the second day. Several portions freeze well.

Food safety: Always cook ground meat all the way through: the core temperature at the coldest point must reach at least 158 °F (70 °C) and be held there for at least 2 minutes; use a kitchen thermometer. Do not taste raw ground meat.