Chili Con Carne À La Benjo

Summary

Ingredients

• 1 kg ground beef or half and half
• 5 onion (s), diced
• 4 clove garlic
• 2 cans tomato (s), peeled, whole or chunky, 400 g each
• 3 bell peppers, colored, roughly diced
• 100 ml tomato (s), passed
• 1 tablespoon tomato paste
• 6 piri piri, finely chopped
• 150 g corn, drained
• 2 cans kidney beans, drained and washed
• 2 cans chili beans
• olive oil
• 2 teaspoons salt
• 3 tablespoon oregano
• 1 teaspoon marjoram
• 1 teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ paprika, hot pink
• 1 pinch (s) sugar
• pepper

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Instructions

1. Heat olive oil in a large saucepan over medium heat. Add the diced onions and cook for 2-3 minutes until softened. Add the ground beef and cook, breaking it apart, until completely browned (about 5-7 minutes). Season with salt and pepper. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the canned tomatoes with their juice, the roughly diced bell peppers, tomato passata, tomato paste, and finely chopped piri piri. Cook over medium-high heat for 10 minutes, stirring constantly to prevent burning.
3. Add the oregano, salt, marjoram, sweet paprika powder, hot paprika powder, and sugar. Stir well and simmer over medium heat for 10 minutes.
4. Add the drained corn and stir in the drained kidney beans and chili beans with their canning liquid. Cook over medium heat for 20 minutes, stirring occasionally.
5. Remove from heat. For best flavor, let the chili rest for at least 1 hour, then refrigerate and serve the next day or up to 2 days after cooking. If it becomes too thick, stir in additional tomato passata until you reach the desired consistency.
6. Serve with ciabatta bread.