INGREDIENTS

• 250 g dried red kidney beans
• 4 onions
• 3 cloves of garlic
• 2-3 small red chili peppers
• 2 red peppers
• 2 yellow peppers
• 1 green pepper
• 3 tbsp olive oil
• 50 grams of butter
• 1 kg ground beef
• 1 pinch salt
• 2 tbsp tomato paste
• 400 ml tomato passata
• 1-2 tsp sugar
• 2 bay leaves
• 1 liter beef stock
• 200 g corn kernels
• 1 lime
• 2 ripe avocados
• 3-4 tbsp olive oil
• Salt
• cayenne pepper
• 2-3 sprigs of cilantro
• Salt and pepper from the mill

Preparation

1. Soak the kidney beans in cold water overnight. The next day, peel and dice the onions and garlic. Halve the chillies lengthwise, deseed, wash and chop very finely. Quarter the peppers, clean and cut into bite-sized cubes.
2. Heat the olive oil and half the butter in a saucepan, brown the minced meat on all sides until crumbly, add the remaining butter along with the onions, garlic, chillies and peppers and sauté everything until translucent. Add the tomato paste and stir in. Mix in the tomato passata, sugar and bay leaves, pour in the beef stock and cook for about 1 hour over medium heat with the lid closed.
3. Then drain the kidney beans and stir into the meat mixture. Leave everything uncovered and continue to cook over medium-high heat until the beans are tender, about 45 minutes. Drain the corn kernels.
4. In the meantime squeeze the juice of the lime. Halve the avocados and remove the stone from each. Remove the flesh from the halves, mash with the lime juice and oil with a fork to a fine cream, season generously with salt and cayenne pepper. Wash the coriander and shake dry, pluck the leaves finely chop and stir into the guacamole.
5. Stir the corn kernels into the chili. Season everything generously with salt and pepper.
6. Tip: If you like, you can season and refine the chili with about 40 g of dark chocolate.
7. Serve with the guacamole. If you like, you can serve fresh red onion rings, sour cream and freshly baked tacos.