Ingredients

• 2 tablespoons olive oil
• 2 red onions
• 3 cloves garlic
• spices (1 1/2 teaspoons each): hot paprika, ground cumin, dried oregano
• 150 g scalded/smoked bacon
• 1 kg ground beef (e.g., from stewing beef or ribeye)
• salt, pepper
• 200 ml hot beef stock or water
• 100 ml hot coffee
• 1 1/2 cans peeled tomatoes
• 1 teaspoon sugar
• 3 squares dark chocolate
• 1 red bell pepper
• fresh chili pepper (optional, to taste)
• 400 g (can) red kidney beans
• 200 g (small can) corn

Preparation

1. In a large pot, sauté the diced onion in olive oil until translucent, add the grated garlic and spices, and fry briefly.
2. Meanwhile, in a large skillet, fry the finely chopped bacon and transfer it to the pot with the onion, then, using the rendered fat (and olive oil), fry the ground beef in batches and transfer it to the pot as well.
3. Mix the browned meat and onion together in the pot and fry for another 3 minutes, stirring. Season with salt (about 1/2 teaspoon) and freshly ground pepper. Add the hot stock and coffee, and bring to a boil.
4. Cover (leaving the lid slightly ajar) and simmer over low heat for about 45-60 minutes, stirring occasionally. After that, add the tomatoes, stir, and bring to a boil. Add the sugar and chocolate and mix thoroughly.
5. Dice the bell pepper and finely chop the chili pepper (seeded, if using). Add to the dish along with the beans and corn. Cook covered for another 1 to 1 1/2 hours, stirring occasionally.