Ingredients:
400g chopped tomatoes
2 onions
2 garlic cloves, peeled
75 g bacon
400g lean minced beef
1 red pepper (150g)
1 green pepper (150g)
250 ml beef stock
2 small cans red kidney beans (250g)
2 tbsp tomato purée
1-2 tsp paprika powder
Some chili powder
1 tbsp oregano
Salt
Pepper
Oil
Preparation:
Chop the onion into small dice. Cut the peppers in dice. Peel and finely chop the garlic cloves. Cut the bacon in dice.
Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently until the onions are soft and slightly translucent.
Add the bacon and fry for 1 to 2 minutes.
Turn the heat up a bit, add the meat to the pan and break it up with your spatula. Keep stirring for at least 5 minutes until all the mince is brown. Add salt and pepper.
Add the garlic, peppers, paprika powder and oregano. Give it a good stir, and then pour the stock into the pan with the mince mixture leave it to cook for another 5 minutes, stirring occasionally.
Add the chopped tomatoes.
Drain and rinse the red kidney beans in a sieve and stir them into the chili pot.
Add the tomato purée. Taste a bit of the chili and season with salt, pepper and chili powder.
Turn down the heat until it is gently bubbling and leave it to cook for 10 minutes.