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. Glaze the diced onions lightly in a large heated saucepan with a good dash of olive oil. Add the minced meat and fry over medium heat until it has completely changed its color. Salt and pepper. Peel the garlic, dice finely and add. Let it steep briefly. Add the tomato pieces with their juice, roughly diced paprika, tomato sauce, tomato paste and the finely chopped piri piri. Cook over a high heat for 10 minutes, stirring constantly so that it doesn`t burn.
2. Now add all the spices, approx. 2 - 3 tablespoons oregano, 1 - 2 teaspoons salt, pepper, 1 teaspoon marjoram, ½ teaspoon hot paprika powder, 1 teaspoon sweet paprika powder and a pinch of sugar. Simmer over medium heat for about 10 minutes and then add the drained corn. Likewise, stir in the washed and drained kidney beans and the chili beans with the stock. Cook over a medium heat for about 20 minutes, stirring occasionally.
3. Do not taste immediately, just before serving. Until then, the chilli should rest for at least an hour - possibly even a day in the refrigerator. It even tastes best 1 - 2 days after cooking.
4. Ciabatta goes very well with this.
5. Tips: If the chilli is quite thick after 1 - 2 days, then add some tomato puree until the desired consistency is achieved.
6. If you like it spicier, you can also add a little cayenne pepper.