Achimio's chili con carne

Ingredients for 4 servings:

• 1 small can of peas
• 1 small can of corn
• 1 can kidney beans
• 2 cans tomatoes, chopped
• 1 bottle of chili sauce
• 500 g minced meat, half and half or beef
• 200 g Cabanossi or bacon
• 1 bell pepper(s), red
• 3 onions
• 4 chili peppers or pepper
• 4 cloves garlic
• 0.3 liters of beef broth
• 4 tbsp, heaped tomato paste
• e.g. chili powder
• salt and pepper
• Paprika powder
• Cayenne pepper
• cumin

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

It’s best to use a frying pan and a large pot for simmering the chili at the same time. First, pour the bottle of chili sauce into the pot, then add the peas and sweetcorn without the liquid. Then add the peeled tomatoes to the pot. Rinse the kidney beans and add them to the pot, simmering over low heat. Then add the tomato paste and beef broth. Brown the minced meat in the pan. Meanwhile, slice the onions, finely chop the garlic and chili peppers, slice the Cabanossi, and finely chop the bell peppers. Once the minced meat is ready, add it to the pot with the other ingredients, then sauté the onions, garlic, and chili peppers in the pan. Then add everything to the pot. Finally, fry the Cabanossi and the bell peppers, and then add everything to the pot. Season to taste with the spices mentioned, depending on how spicy you like it, and let simmer for another half hour. Baguette goes well with it, of course, but rice or pasta have also been eaten with it.