Chili con Carne also tastes good in spring!

Chili con Carne is admittedly not exactly the typical spring dinner, but rather rainy fall evenings and cool winter days.
But when I chilled the chili a few days ago Carne in Engelchen's kitchen, I immediately had an appetite for a large pot of delicious chilli, especially since I like it "vegetable" too!
So quickly stopped after work at the butcher , got fresh ground beef and - zack - cooked a big pot of chilli, which I like, yummie!

Chili con Carne

For about 6 servings:
2 tablespoons olive
2 red onions
2 garlic cloves
1 tsp paprika
1 pinch of cayenne pepper
1 tl of Italian herbs
2 dried chili peppers, crumbled
700 g ground beef
1 red pepper
1 yellow pepper
2 El Balsamico rosso or bianco
2 cans of good Italian tomato pieces in their own juice
1 large (or 2 small) can (s) of kidney beans
1 can of corn
Tabasco
salt, pepper
Sour cream and baguette to serve
Heat the olive oil in a large, heavy-bottomed pot.
Peel the onions, dice and fry in the hot oil, squeeze the garlic.
Add the herbs and spices and sauté shortly.
Add the minced meat and fry well.
Core the peppers, dice and fry.
Deglaze the whole with the balsamic and pour in the tomatoes and juice immediately.
Leave the lid to simmer for about 10 minutes.
Drain the kidney beans in a colander and rinse well with cold water. Add chilli to drained corn and let it steep for another 5 minutes.
Finally, season with Tabasco and season with salt and freshly ground pepper as needed.
Put the chili in deep bowls. Stir sour cream smoothly and put a blob on top of the chili.
Serve with fresh baguette.
My dear colleague cycles everyone Morning past a great French bakery and bring me the most delicious baguette from there, which goes great with my chili!
For me, real soulfuelf!
fresh baguette from the French bakery