Summery chili in the Dutch oven

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 3 onions
• 5 garlic cloves
• 2 bell peppers
• 1 pack of mushrooms, approx. 400 g
• 1 tube(s) Tomato paste
• 2 packs of tomatoes, pureed, 500 g each
• 2 can/n tomatoes, peeled, 400 g each
• 2 cans of corn, 330 g each
• 4 can/n kidney beans, 400 g each
• 1 salted lemon(s), finely chopped
• salt and pepper
• Cayenne pepper
• Paprika powder, hot
• e.g. chili pepper(s)
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Finely chop the onions and sauté in oil in a Dutch oven. Add the ground meat and brown well. Finely chop the garlic, mushrooms, and bell peppers, add them, and brown them. Season to taste. Add the tomato paste and let everything cook for a while. Then add the remaining ingredients and simmer for at least an hour; the longer it simmers, the better. Tip for making the salted lemons: To make the salted lemons, wash the lemons with hot water, dry them, and cut each lemon four times lengthwise or into quarters. Grate some sea salt into the slits, or place the quarters in a mason jar and sprinkle with salt. Add the lemon juice and pour boiling water over everything until the lemons are completely covered. Close the jar and let the lemons steep at room temperature for at least 3 weeks. The lemons keep forever and can be used for all sorts of things. Detailed recipes can be found here in the database: https://www.chefkoch.de/rs/s0t79/salzzitronen/Basisrezepte-Rezepte.html