Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / core, wash and dice the chi peppers. Drain the kidney beans and corn through a sieve and drain well. Heat sunflower oil (2 tbsp) in a pan, fry the minced meat in it until crumbly and remove. Add onion cubes with garlic clove cubes and chilli pepper cubes and sauté / stir fry. Add tomato paste (2 tbsp) and stir-fry / stir-fry. Add the seared minced meat, kidney beans and corn, sauté / stir-fry briefly and deglaze / pour with the chunky tomatoes (400 g) and water (200 ml / rinse the tomato can with it beforehand). Season with mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), chilli oil (½ teaspoon), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and cream (6 tablespoons) and simmer everything with the lid on for about 15-20 minutes. Clean and wash the Chinese cabbage and drain well. Fill 2 soup ladles of chili-con-carne into 2 casserole dishes, place the Chinese cabbage on top and spread the rest of the chili-con-carne on top. Preheat the oven to 175 ° C, place the casserole dishes in it and cook / bake for about 25 - 30 minutes. Garnish the casserole dishes with parsley and serve hot. Serve with crème fraîche with herbs.