Summary

Ingredients

• 1.3 kg minced beef
• 2 large vegetable onions
• 3 clove (s) garlic
• 500 ml tomato (s), passed
• 750 g tomato (s), chunky from the can
• 750 g kidney beans (3 cans 250 )
• 280 g corn (2 cans 140 each)
• 4 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 3 teaspoons tomato paste
• 2 teaspoons tomato ketchup
• 2 teaspoons sugar
• 3 teaspoons olive oil
• Thyme, fresher
• Salt and pepper, black

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Instructions

1. Peel the onions and garlic and cut into cubes. Pluck the thyme from the stalks.
2. Put the olive oil in a saucepan and heat. Fry the minced meat in it. When the minced meat is lightly browned, add the onion cubes. Fry the onion pieces until translucent and then add the tomatoes and diced tomatoes. Let the whole thing simmer over medium heat.
3. After 45 minutes add the kidney beans, ketchup, paprika powder, tomato paste and corn and let simmer. After another 30 minutes, season to taste with salt, pepper and sugar.
4. Let it simmer for another hour over a low flame. Then add the thyme and garlic and cook for another 20-30 minutes. It is best to let it steep overnight! Because a good chili con carne always tastes best on the 2nd day (like a good Bolognese)!
5. If you don`t have to be considerate of children and like it spicy, you can replace the black pepper with cayenne pepper and add 1 - 3 chopped chili peppers with the kidney beans and corn.