Hellfire Chili con Carne

Ingredients for 4 servings:

• 1 kg minced meat
• 2 cans kidney beans
• 1 can of corn
• 3 m.-sized onion(s)
• 4 garlic cloves
• 80 g chili pepper(s), fresh
• 2 bell peppers, red and yellow
• 2 packs of tomatoes, pureed, possibly fresh tomatoes
• 1 tsp cocoa powder or grated chocolate
• salt and pepper
• oil

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Perfect for parties

Drain the kidney beans and corn in a sieve. Place the passata in a large (!) pot and heat over low heat. Finely dice the onions and fry briefly in a little oil in a pan, then add them to the pot. Finely chop or press the garlic cloves and add them. Add the corn and beans. Let everything simmer over low heat. Meanwhile, brown the meat in the pan in oil, season with salt and pepper, and add the diced bell peppers. Let it simmer briefly, then add it to the pot. Since I like chili really hot, I leave the seeds in and simply chop them up. If you don’t like it that hot, you can also remove the seeds. Once everything is chopped, add it to the pot, stir in a teaspoon of chocolate, season everything with salt and pepper, bring to a boil, then remove from the heat and let it simmer for 24 hours. Stir occasionally. The next day, bring to a boil briefly and serve hot. As a side dish I recommend bread (e.g. ciabatta).