Summary

Ingredients

• 1 can corn, drained
• 1 can kidney beans, drained and rinsed
• 1 can kidney beans in chili sauce
• 1 can tomatoes, chunky
• 100 ml red wine (Dornfelder)
• 200 ml vegetable stock
• 2 tablespoon tomato paste
• 500 g round beef
• 3 large tomato (s)
• 1 bell pepper (s)
• 2 carrot (s)
• 2 chilli pepper (s), red and green
• 2 cloves garlic
• 2 shallot (s)
• 2 tablespoon balsamic vinegar
• salt and pepper
• oregano
• basil
• Cayenne pepper
• Tabasco
• 1 pinch (s) sugar

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Instructions

1. First cut the tomatoes crosswise, put them in a small saucepan and pour boiling water over them. Wait 1 minute and then pour off. Rinse with cold water, then peel off the skin and dice the tomatoes. Put aside. Peel the carrots, wash the peppers and cut into cubes. Chop the garlic, onions and chilli.
2. Heat a saucepan with oil and sauté the garlic and onions. Add the minced meat. Season with pepper and salt and fry until crumbly, crush larger lumps with a fork. Deglaze with a little water and cook slowly. Add the carrots and peppers, sweat briefly and then deglaze with the vegetable stock and simmer covered for 5 minutes. Add the chopped chilli peppers, washed kidney beans and diced tomatoes and let everything simmer. Stir in kidney beans in chili sauce and season with cayenne pepper, oregano and basil. Stir in canned tomatoes and balsamic vinegar and bring the chilli to the boil again.
3. Add 100 ml Dornfelder and season with approx. 1 teaspoon sugar. Finally add the corn. Cover and simmer the chilli gently for 60-80 minutes, stirring occasionally.
4. We liked the chilli excellent, it is spicy and hot but thanks to the secret ingredient sugar it is still tasty and sweet.
5. We ate fresh baguette from the bakery and drank the rest of the Dornfelder with our meal.