Chili con carne with kidney beans

Ingredients

• 500 g ground beef
• 4 tablespoons oil
• 1 medium onion (150 g)
• 4 cloves garlic
• 1 green bell pepper
• 1 green chili pepper
• 1 red chili pepper
• 1 can peeled tomatoes (400 g)
• 100 ml vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon cumin
• 1 teaspoon hot paprika
• 1 teaspoon oregano
• 1 can kidney beans (400 g)
• 4 tablespoons sour cream
• 15 g parsley

Preparation

1. Peel and finely chop the onion and garlic. Dice the bell pepper, green chili pepper and red chili pepper; keep the seeds for more heat. Dice the tomatoes finely. 2. Heat the oil in an oven-safe pot. Add the beef and cook for 5 minutes, stirring now and then, until it breaks up and starts to brown. 3. Add the onion and cook for 5 minutes more, stirring. Add the bell pepper, chili peppers and garlic and cook for another 5 minutes, until the onion softens. 4. Add the tomatoes with all their sauce, the vegetable broth, salt, pepper, cumin, hot paprika and oregano. Stir and put the pot in an oven preheated to 180°C for 60 minutes. 5. Drain the beans and stir them into the pot. Put it back in the oven for 15 minutes, until the beans are hot and the sauce has thickened. 6. Serve hot, with a spoonful of sour cream and chopped parsley on top.