Easy chili con carne

Ingredients

• 2 small cans of kidney beans (425 ml each)
• One box of corn
• 500 g of ground beef
• 3 to 4 medium-sized onions
• 2 bell peppers
• 1 to 2 carrots
• 3 to 4 hot peppers, depending on your preference
• 500 g of tomato sauce (passata)
• 1 to 2 tablespoons of tomato paste
• 2 to 3 tablespoons of mild paprika
• 1 tablespoon of honey or sugar
• strong paprika
• salt and pepper
• 2 to 3 bay leaves
• 2 tablespoons of vegetable stock powder
• 1 tablespoon of oil
• cooked rice
• baguette (a long, thin loaf of French bread)
• whipping cream or sour cream

Make sure to brown the meat and chopped onions in a pan with a little oil.

Add the tomato sauce.

Add the beans and corn: if the liquid they produce only contains water and salt, add that too, as it has a very pleasant flavour.

Add the powdered bouillon, honey, or sugar, and the bay leaf.

Chop the carrots, bell peppers, and hot peppers into small pieces and add them, along with the mild paprika and tomato paste.

Let it simmer for 10 minutes over low heat, stirring occasionally, then season with salt and pepper to taste.

Add a generous amount of hot paprika, according to your desired level of spiciness, and continue cooking for 30 to 45 minutes in total. As the beans cook, they thicken the chili.

Serve with rice, bread, and cream.