Chili con carne à la Herta with cinnamon and fennel

Ingredients for 4 servings:

• 400 g minced beef
• 100 g smoked bacon, finely diced
• 1 large onion(s), halved and cut into rings
• 2 garlic cloves
• 1 can tomatoes, chopped, 400 g
• 1 tbsp tomato paste
• 1 can kidney beans, 400 g
• 1 can of corn kernels approx. 300 g
• 1 bay leaf
• ½ tsp caraway powder
• 5 fennel seeds, ground or whole
• 1 chili pepper(s)
• 150 ml meat broth
• 150 ml red wine, a slightly stronger
• ½ cinnamon stick(s)
• salt and pepper

Instructions

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

the cinnamon gives a special touch

Fry the finely chopped bacon in a deep pan. Brown the meat and onions in it, briefly fry the chopped garlic, add the tomatoes and tomato paste, and deglaze with the meat broth. Cook for 10 minutes with pepper, salt, cumin, chili pepper, bay leaf, cinnamon, fennel, and red wine. Stir in the well-drained beans and corn kernels and let stand briefly. Season to taste if desired. The cinnamon should only round out the flavor, not overpower it. Serve with bread. It tastes especially good reheated.