Chili con Carne

Ingredients for 4 servings:

• 800 g minced beef
• some oil for frying
• salt and pepper
• 3 m.-large onion(s), red
• 5 garlic cloves
• 2 bell peppers, red, optional
• 2 tsp, heaped paprika powder, smoked
• 2 tsp, heaped paprika powder, sweet
• 2 tsp, heaped cumin powder (more if you like it more intense)
• 2 tsp, heaped marjoram
• 2 cinnamon sticks
• 3 tsp, heaped tomato paste
• 80 ml red wine, dry
• 500 ml beef broth
• 800 g tomatoes, pureed, from the can
• 800 g kidney beans, from the can
• 400 g corn, from the can
• 50 g dark chocolate
• 2 tsp, leveled chili flakes, more or less if needed
• 2 tbsp, heaped crème fraîche, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

super delicious and so easy

Finely chop the onions and garlic cloves. Dice the bell peppers. In a large pot, fry the ground beef over medium-high heat until crumbly and brown. Season with salt and pepper. Remove the ground beef from the pot and set aside. In the same pot, fry the onions and garlic in a little oil until translucent. Then add the diced bell peppers and fry until the vegetables are soft. Add the smoked paprika, sweet paprika, cumin, marjoram, and the cinnamon sticks and toast briefly to allow the spices to develop their aroma. Remove the cinnamon sticks at the end. Add the tomato paste to the pot and toast briefly to intensify the flavor. Deglaze the dish with the red wine and simmer briefly until the alcohol has evaporated. Add the beef broth and the chopped tomatoes to the pot. Return the browned ground beef to the pot and stir well. Simmer everything together over low heat for about 30-45 minutes to allow the flavors to blend. If the consistency is too thick, add a little water or stock. Add the kidney beans and corn to the pot. Add the dark chocolate and stir until it has melted and the dish takes on a slight sweetness and depth. Season the chili with salt, pepper, and chili flakes to taste. Add additional spices if desired. Plate the finished chili and garnish with a dollop of crème fraîche, if desired. Serve with a fresh baguette.