Easy chili con carne

Ingredients

• 2 boxes of 200g of navy beans (425 ml)
• One serving of corn
• 500 g of ground beef
• 3 to 4 medium-sized onions
• 2 peppers
• 1 to 2 carrots
• Hot peppers, to varying degrees of spiciness, depending on the desired level (approximately 3-4 peppers per serving)
• 500 ml or 500 g of crushed tomatoes
• 1 to 2 tablespoons of tomato paste
• 2-3 tablespoons of paprika powder (such as sweet or mild paprika)
• 1 tablespoon of honey or sugar
• Strong paprika powder
• salt
• pepper
• 2 to 3 bay leaves
• 2 tablespoons of vegetable stock, seasoned with salt
• cooked rice
• baguette bread
• whipping cream or sour cream

brown the ground beef and onions in a pan with a little oil.

Add the chopped tomatoes.

Examine the list of ingredients for the beans and corn: if only water and salt were added, and these ingredients were added at the same time (which seems unusual for beans, but the result is very tasty, as the beans were cooked in this liquid),

Add a vegetable puree seasoned with herbs, honey, or sugar, and bay leaves.

Chop the carrots, peppers, and hot peppers into small pieces and add them.

Add paprika powder (not yet seasoned) and tomato paste.

Simmer over low heat for 10 minutes, stirring occasionally, and season with pepper and salt.

Depending on the desired level of spiciness, add some hot paprika.

Keep simmering continuously, and stir occasionally.

Total cooking time: approximately 30 to 45 minutes. As the beans cook, they thicken the soup due to their starch content. Once the desired consistency is reached, serve.