Texas Chili con Carne

Ingredients for 4 servings:

• 800 g beef, e.g. from the leg
• 200 g bacon (belly bacon)
• 1 vegetable onion(s)
• 2 peppers, red
• 2 garlic cloves
• 2 tsp paprika powder, hot
• 1 can kidney beans, 425 g EW
• 1 can diced tomatoes, 425 g EW
• 1 small can of corn
• 200 g sour cream
• 4 tbsp oil or lard
• 400 ml meat broth
• 150 ml white wine
• 2 tsp cumin
• 2 tsp oregano, chopped or shredded
• 2 tbsp tomato paste
• 75 g dark chocolate
• salt and pepper
• Chili from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

spicy and hearty, sometimes with real meat and not minced meat

Cut the beef and bacon into approximately 1 cm cubes. Dice the onion (not too finely), score the red bell pepper, remove the seeds, and finely chop. Brown the meat in several batches in 2 tablespoons of hot oil or lard each, season with salt, pepper, and hot paprika. Remove and set aside, reserving the cooking fat. Add 2 tablespoons of oil or lard to a large pot and sauté the onions, bell pepper, and crushed garlic cloves. Add the cumin, tomato paste, and oregano and cook briefly, then add the cooking fat from the meat. Add the meat, tomatoes (with a little juice if desired), meat broth, and white wine, and bring to a boil. Cover and simmer over low heat for 1.5 hours. Then drain the kidney beans and corn and add them. Add the chocolate pieces and bring to a boil again briefly. Season generously with salt, pepper, paprika, and chili. Stir in a little sour cream and then garnish with another dollop of sour cream, some paprika, and oregano leaves. Serve with white bread or pita bread.