Chili con carne y espresso

Ingredients for 6 servings:

• 2 m.-sized onion(s)
• 6 cloves garlic
• 1,100 g minced meat, mixed
• Sunflower oil
• 2 can/n kidney beans, approx. 255 g drained weight
• 2 can/n corn, approx. 285 g drained weight
• 2 medium-sized red bell peppers
• 1,250 g tomatoes, pureed
• 85 g tomato paste, hot
• 5 chili peppers, possibly up to 10, depending on taste
• 2 tbsp paprika powder, hot
• Salt
• 100 ml espresso, strong

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Finely dice the onions and garlic cloves and finely chop the bell peppers. Heat the oil in a large pot and fry the finely chopped onions and garlic cloves. Then add the minced meat and fry until gray and crumbly. Drain the kidney beans and add them to the pot with the meat. Then add the corn, pureed tomatoes, finely diced bell peppers, tomato paste, and a little water (about 150 to 200 ml) to the minced meat in the pot. Grind the dried, whole chilies in a mortar and pestle (caution: strong fumes may occur). Add the paprika, crushed chilies, and salt (about 1 tbsp). Simmer for about 120 minutes over low heat, stirring occasionally. About 40 minutes before the end of the cooking time, add the espresso and stir well. If desired, add a little more water. Season to taste and serve with baguette.