Fiery hot chili con carne

Ingredients:

• 500 g minced beef
• 2 onions, diced
• 3 garlic cloves, chopped
• 2 bell peppers, diced (one red and one green for color and flavor)
• 2 cans (400 g each) kidney beans, drained
• 1 can (400 g each) peeled tomatoes
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp paprika powder (sweet)
• 1 tsp chili powder (or more to taste for spiciness)
• 1 tsp dried oregano
• 1 pinch of sugar
• Salt and pepper to taste
• 2 tbsp oil for frying

Preparation:

1. Heat the oil in a large pot over medium heat.
2. Add the diced onions and fry until translucent.
3. Add the ground beef to the pot and cook until browned and crumbly, breaking up the meat with a wooden spoon.
4. Add the chopped garlic and diced bell peppers. Sauté them for about 5 minutes until softened.
5. Add the tomato paste, cumin, paprika, chili powder, and oregano to the pot. Stir well and sauté for another 2-3 minutes to activate the spices.
6. Pour the peeled tomatoes and drained kidney beans into the pot. Break up the tomatoes slightly with a spoon and stir well.
7. Add a pinch of sugar to balance the acidity of the tomatoes. Season with salt and pepper.
8. Reduce the heat to low and simmer the chili con carne for at least 30 minutes to allow the flavors to blend and the sauce to thicken. Stir occasionally.
9. Taste the chili and adjust the spices as needed. If you like it spicier, you can add additional chili powder.
10. Serve the chili con carne hot, garnished with fresh parsley or coriander, and serve with rice, tortilla chips or fresh bread.

Enjoy your homemade chili con carne!