Zubereitung

1. 1

   Dice the onions, garlic and bell pepper. Heat the oil in a large pot and brown the ground beef until crumbly and deeply colored.

2. 2

   Add the onions, garlic and pepper and fry until soft. Stir in the tomato paste, cumin and paprika and let them toast briefly.

3. 3

   Pour in the chopped tomatoes, season with salt, cover and simmer gently over low heat for 30 minutes, stirring occasionally.

4. 4

   Stir in the drained kidney beans and corn and simmer uncovered for another ten minutes until the chili is rich and thick. Season well and serve.