Chili con carne from the Dutch oven

Ingredients for 5 servings:

• 1 vegetable onion(s)
• a little olive oil
• 125 g bacon
• 500 g minced beef
• 2 cloves garlic
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot
• e.g. oregano
• n. B. onion powder
• e.g. chili flakes
• n. B. cumin powder
• 1 can/n tomato(s) Arrabiata, chunky
• 1 pack of tomatoes, pureed
• 2 tsp beef broth powder
• 1 can of baked beans
• 2 cans kidney beans
• 1 gr. can/n corn
• 3 bell peppers, finely chopped
• 1 package of Mettenden
• 1 shot of vinegar essence
• e.g. Tabasco or Sriracha sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

For chili con carne in a Dutch oven, all you need is bottom heat. Depending on the size of the pot, about 8 briquettes are sufficient. Sauté the diced onion in a little olive oil and brown the sliced ​​or diced bacon. Add the ground beef and brown. Season everything with the chopped garlic, salt, pepper, sweet paprika, hot paprika, oregano, onion powder, chili flakes, and ground cumin. Then deglaze the mixture with the chopped and passata, add the beef stock, and two cans of water (use the can of diced tomatoes as the measure). Simmer everything with the lid closed for 1 1/2 hours. Stir regularly and check that there is still enough liquid. If necessary, simply add a splash of water. After 1 1/2 hours, add the baked beans, kidney beans, corn, bell peppers, and the chopped mettenden sausages. Simmer everything with the lid on for another half hour. Finally, add a small splash of vinegar essence. Depending on your taste, you can also spice up the chili con carne with Tabasco or Sriracha. If the chili con carne has become too runny, simply simmer with the lid off for the last few minutes. Baguette or ciabatta bread goes perfectly with this dish.