Everyone knows chili con carne and (almost) everyone can cook. The trick was to cook it in a small kitchenette with a 2-burner stove, a saucepan and other moderate equipment. The result, however, was first class.
Leave the minced meat at room temperature for half an hour beforehand. Chop the onions, chilli and garlic as best you can with the existing knife. Sauté in olive oil in the only good saucepan on the lame hotplate and sauté until translucent. Take it out again and fry the minced meat in portions. Add the onions again and deglaze with a strong dash of white wine and reduce completely.
Add the tomatoes and the thyme. Salt with the herb salt and cook for 20 minutes. If necessary add some water. However, the result should not be too fluid. Add the beans 5 minutes before the end of the cooking time and cook them as well. Serve with a baguette. The holiday kitchen is ready.