Chili Con Carne

Remove the skin from the onion and garlic cloves and finely dice. Halve chili peppers lengthwise, stone and chop finely. Put the kidney beans in a sieve and let them drain properly. Skin the tomatoes (pour hot tap water over them) and chop into small cubes.

Heat the oil in a large saucepan and steam the onion, garlic and chili cubes. Add the minced meat and brown it. Season the mixture with salt and pepper. Pour the vegetable broth over the browned meat mixture and add the diced tomatoes, kidney beans and paradeis pulp. Season with the remaining spices, the cocoa and sugar and let it bubble up. Reduce the temperature and simmer on low heat for about 20-30 minutes with the lid closed.

Our tip: There are many different types of beans – try a new one!

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