Summary

Ingredients

• 1 kg minced meat, from beef
• 2 medium peppers, red
• 1 large red pepper (s)
• 1 small chilli pepper (s), red, fresh
• 2 large onions
• 4 cloves garlic, fresh
• 3 large cans tomato (s)
• 1 small Can (s) corn kernels
• 3 small Can (s) kidney beans
• some Worcester sauce
• 1 teaspoon, heaped cumin, ground
• some chilli, from the mill or chilli powder
• some oil
• 1 pinch cayenne pepper
• salt
• 1 stick cinnamon
• 250 g cheese, rated (Gouda, Mozarella)
• possibly Tabasco

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Instructions

1. Chop the onions, the garlic, the peppers, the peppers and for all those for whom it can`t be hot enough (but only for the really tough ones) also the chilli peppers as finely as possible.
2. Heat the oil and allow the onions and garlic to become translucent. Now add the peppers and, if desired, the chili peppers and sauté briefly.
3. Then add the minced beef, fry until crumbly and season with Worcester sauce, caraway seeds, cayenne pepper, salt and the chilli (mill or powder).
4. Personally, I tend to be careful here! You can still season it!
5. In the meantime, cut the cans of tomatoes into small pieces with a knife and remove any peel remains and stems. Drain the kidney beans and corn.
6. When the minced meat is browned, add the tomatoes, kidney beans, corn and cinnamon stick and stir in well.
7. For everyone who has already asked: The cinnamon gives the chilli that certain something.
8. Now let the chilli simmer on a low flame for at least 2 to 3 hours. The longer - the better it tastes.
9. Finally stir in the grated cheese and season to taste.
10. If there is really someone else who the chilli is still not spicy enough, you can quickly help them with a few squirts of Tabasco.
11. We always have baguette bread and possibly a salad to go with it.