1. 1

   Step 1

   Peel the onions and 3 garlic cloves and finely dice them.

2. 2

   Step 2

   Wash the red bell pepper, remove the seeds, and cut into small cubes.

3. 3

   Step 3

   Place the kidney beans (2 cans) and corn (1 can) in a sieve, rinse, and let drain well.

4. 4

   Step 4

   Heat 1 tbsp of rapeseed oil in a large pot over medium heat.

5. 5

   Step 5

   Add 800 g of ground beef to the pot and brown until crumbly.

6. 6

   Step 6

   Add the onions and garlic to the ground beef and sauté for 5 minutes.

   Timer 5 min
7. 7

   Step 7

   Add the bell pepper cubes and sauté for another 3 minutes.

   Timer 3 min
8. 8

   Step 8

   Stir in 2 tbsp of tomato paste and toast briefly.

9. 9

   Step 9

   Deglaze with 500 ml of beef broth and 800 g of chopped tomatoes.

10. 10

    Step 10

    Season with 1 tsp of cumin, 2 tbsp of sweet paprika powder, 1 tsp of chili powder, 1 tsp of cinnamon, salt, and pepper.

11. 11

    Step 11

    Stir everything together and let the chili simmer over low heat for 30 minutes.

    Timer 30 min
12. 12

    Step 12

    Stir in the kidney beans and corn and let it cook for another 10 minutes.

    Timer 10 min
13. 13

    Step 13

    Season the chili con carne with salt and pepper to taste and serve hot.

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