Summary

Ingredients

• 250 g minced meat, half and half
• 250 g beef, e.. shoulder
• 2 tablespoon vegetable oil
• 1 large vegetable onion (s)
• 2 chilli pepper (s), red
• 2 ½ tablespoon tomato paste
• 2 cans tomato (s), cut into pieces, or 8 fresh tomatoes
• 2 bay leaves
• 200 g kidney beans (can)
• 100 g corn (can)
• 500 ml vegetable stock
• 70 g dark chocolate
• 1 clove garlic
• 1 red pepper (s)
• sour cream
• salt and pepper
• basil

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Instructions

1. A wonderfully prepared dish for many guests! The trick is in the chocolate, which teases the last of the aroma out of the chilli.
2. Cut the beef into pieces, dry with kitchen paper; Put the oil in a pan and heat it up. Sear the beef in it, remove it and keep it warm.
3. Fry the mince, chopped onions, garlic in the same pan, add chopped chilli (with or without seeds, if you like), tomato paste and paprika, reduce the heat. Caution: the tomato paste may roast, but not burn, otherwise it will be bitter. Deglaze with broth, add canned tomatoes or fresh peeled tomatoes and bay leaves. With the lid closed, simmer on the lowest setting for about 40 minutes.
4. Beat or chop the chocolate into small pieces, add the washed kidney beans and corn to the chili. It is enough to just let them warm up, no longer cooking is necessary. Add the chocolate and let it melt. Add the beef that has been kept warm and season with salt, pepper, possibly cayenne pepper or other red chillies, divide into plates or bowls and serve with a dollop of sour cream and basil leaves.
5. A garlic baguette or boiled potatoes go well with this.
6. A little tip: the next day it tastes twice as good.