Instructions

Soak the beans in water. Preferably for 2 days. Slice the tomatoes and scald them to make peeling easier. If you don't mind tomato skins, you can skip this step. Chop the pulp finely. Heat the broth to warm.

Peel the onion and garlic. Finely chop the onion and slice the garlic. Heat oil in a deep pan, add the onion and fry until golden. Add the garlic and then the ground meat. Sauté everything until the meat breaks into small pieces. Then add the beans with tomatoes, briefly fry, and pour in hot broth. Season with salt and black pepper to taste. Cover the mixture and simmer, stirring occasionally, until the beans are soft.

Meanwhile, clean the chili peppers and bell peppers, and finely chop them.

When the beans are soft, add the peppers and sauté briefly. Cook the chilli con carne to the desired consistency or thicken with 1-2 tbsp of cornflour mixed in water.

Serve chilli con carne with rice or bread.