Summary

Ingredients

• 1 small Can (s) peas
• 1 small Can corn
• 1 can kidney beans
• 2 cans tomatoes, chunky
• 1 bottle chili sauce
• 500 g minced meat, half and half or beef
• 200 g Cabanossi or bacon
• 1 red pepper (s)
• 3 onion (s)
• 4 chilli peppers or hot peppers
• 4 cloves garlic
• 0.3 liters beef broth
• 4 tablespoon, heaped tomato paste
• Chili powder
• salt and pepper
• Paprika powder
• Cayenne pepper
• cumin

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Instructions

1. Prepare all ingredients: drain peas and corn, drain and rinse kidney beans, cut onions into half rings, mince garlic, chop chilli peppers, slice cabanossi, and cut red pepper into small pieces.
2. Pour chili sauce into a large saucepan, then add the drained peas and corn, canned tomatoes with their juice, rinsed kidney beans, tomato paste, and beef broth.
3. Bring the saucepan to a simmer over medium-low heat.
4. Heat a frying pan to medium-high, then brown the minced meat for 5-7 minutes, breaking it up as it cooks.
5. Transfer the browned meat to the saucepan.
6. In the same frying pan on medium heat, sauté the onions, garlic, and chilli peppers for 3-4 minutes.
7. Add the cabanossi slices and red pepper pieces to the pan and cook for 2-3 minutes.
8. Transfer all vegetables and cabanossi to the saucepan.
9. Season the chili with chili powder, salt, pepper, paprika powder, cayenne pepper, and cumin to taste.
10. Simmer on medium-low heat for 30 minutes, stirring occasionally.