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| 1 1/2 x ca. 450 g | ground beef |
| 2 | Onion chopped |
| 1 | Bell pepper diced |
| 3 Esslöffel | chilli powder |
| 1 Esslöffel | ground cumin |
| 1 Teelöffel | salt |
| 2 Dose | Whole tomatoes with thick puree; 28 ounces each |
| 1 Dose | Red kidney beans; rinsed and drained |
| 1 Dose | Black beans; canned |
| 1 Tasse | water |
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1. Cook beef, onions and green pepper in a large wide-bottom pot over medium heat, breaking up chunks of meat with a wooden spoon, until meat is no longer pink, about 7 minutes. Drain off any fat.
2. Add chili powder, cumin, and salt and cook 2 minutes, stirring constantly, until spices are fragrant.
3. Add remaining ingredients, increase heat and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally and breaking up tomatoes with a wooden spoon, until chili thickens.
4. Cool, then remove 2 cups for Huevos Rancheros recipe.
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