First, peel and chop the onion and garlic. Dice bell bell pepper, chop chili peppers finely.
Fry the meat cubes in a frying pan together with the onions and garlic.
Then add the diced peppers, chili peppers, paradeis pulp and cayenne pepper and sauté.
Deglaze with soup, add bay leaves and simmer covered for about 20 minutes.
Drain kidney beans and corn.
Just before serving, add beans and corn and grate a bit of dark chocolate over the top.
Cook for another 2-3 minutes.
Garnish with a spoonful of crème fraîche and fresh plucked basil.
Preparation Tip:
The chili tastes even better the next day. Instead of whole pieces of meat, you can also use minced meat.
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