Chili con carne

Ingredients

• 250 g of ground beef
• 200 g of beef, cut into 1cm cubes
• 2 onions, chopped
• 4 cloves of garlic
• 2 bay leaves
• 1 tablespoon of vegetable stock powder
• 2 cans of kidney beans
• 1 can of brown beans
• 1 can of crushed tomatoes
• 1 small can of tomato paste
• Hot peppers with a distinct flavor (fresh jalapeños, chiltepins, or hot pepper powder)
• 2 tablespoons of oregano
• 1/4 teaspoon of cumin
• About 10 sprigs of cilantro
• 1 tablespoon of cocoa
• salt, pepper
• 1 teaspoon of granulated sugar or a small amount of honey
• One small box of corn
• 2 small carrots
• 1 diced bell pepper
• 1 small zucchini, diced

Brown both meats in a large casserole dish; once they are browned, add the onions.

Add the chopped garlic and sauté it briefly, but do not let it brown.

Add the tomato concentrate with an equal amount of water, then add the tomatoes, and mix well.

Add the bay leaf, half of the oregano, the broth, and the hot pepper.

Let it simmer gently for 30 to 45 minutes, adding water as needed and stirring occasionally.

Add the diced carrots, bell pepper, zucchini, drained beans, and corn, and cook for at least 15 minutes.

Remove the bay leaf and season with chili pepper, salt, pepper, the remaining oregano, cumin, chopped cilantro, cocoa powder, and sugar.