Three bean chili con carne

This is just about as good as the chili I make with lambs mince. You can use any type of beans you like. I added fresh corn, it gives a lovely crunch and a sweetness that adds an additional layer to the flavors of the dish.

For 4 people

1 dl dried chickpeas

1 dl dried kidney beans

1 dl butter beans

2 fresh corn on the cob

1 red or yellow paprika 

1 green paprika

2 tinned tomatoes

2 tbsp tomato paste

2 tbsp oil

2 yellow onions

3 garlic cloves

1 tinned can of kidney beans (or any other similar bean type, berlotti, butter bean etc.)

2,5 dl red wine

1 red chili or 2 tsp dried chili (5 drops of tabasco as a last resort)

1 cinnamon stick

1,5 tsp ground cumin

1,5 tsp ground coriander

pepper

salt

1. Chop the onions and chili, fry in a thick bottomed pan with the oil, till the onions have turned slightly soft and glazy.

2. Add the ground meat, fry till brown. Till cooked through.

3. Add the wine + stock, allow this to simmer so that the alcohol can evaporate. This will take approx 3-5min.

4. Add the spices, pepper, salt and the garlic, fry for about 3min.

5. Add the tinned tomato and paste + the beans.

6. Now allow this to cook on a low heat for up to an hour, the longer the better. Keep on eye on it, giving it an occasional stir.

Serve with some sour cream, maybe some corn tortillas on a bed on brown rice. Heaven!