Mexican Chili con Carne

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 2 red chili peppers
• 300 g canned kidney beans
• 2 tbsp olive oil
• 500 g ground beef
• 1 tbsp Tomato Paste
• 1 tbsp hot paprika powder
• 200 ml meat broth
• 300 g diced tomatoes
• 3 tbsp sour cream
• 1 tsp cocoa powder
• Salt
• black pepper
• Cayenne pepper

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Clean, wash, and dice the bell pepper and chili peppers. Drain the kidney beans, rinse them in a sieve, and let them drain.

2. 2.

   Heat oil in a pot over medium heat. Sauté the onions and garlic in the oil. Add the ground beef and chilies and cook over high heat. Add the tomato paste, sauté briefly, then stir in the bell pepper cubes and paprika powder.

3. 3.

   Deglaze with meat broth and add the tomatoes. Simmer for 30 minutes over low heat while stirring occasionally, adding more broth if needed. Then add the beans and simmer for another 10 minutes.

4. 4.

   Season with sour cream and cocoa powder. Add salt, black pepper, and cayenne pepper to taste, then serve in bowls.