Ingredients:

• Ground beef – 500 g
• Canned red beans – 400 g (1 can)
• Chopped tomatoes (with their own juice) – 2 cans
• Carrots – 2 pcs.
• Celery stalk – 2 pcs.
• Bulgarian red pepper – 2 pcs.
• Onion – 2 pcs.
• Garlic – 3 cloves
• Fresh parsley – 1 bunch
• Balsamic vinegar – 2 tbsp.
• Red chilli, cumin, cinnamon – 1 tsp.
• Sea salt, black pepper – according to taste
• Olive oil for frying

Cooking method:

Peel and finely chop the onions, celery, garlic and carrots. Remove the seeds from the peppers and cut the flesh into strips.

Heat the soup pan over medium heat with a tablespoon of olive oil, add vegetables, add spices and salt, fry for several minutes, stirring with a spatula.

Drain the liquid from the beans. Add legumes, tomatoes and ground beef to the pan. Knead the minced meat until smooth.

Tear off the parsley leaves and put them into the refrigerator, cut the stems and add them to the chilli. Add vinegar, salt and pepper, mix well and bring to a boil under a lid. Reduce the heat to a minimum and leave the pan to simmer for about an hour, stirring occasionally. Then remove the lid and cook for another 10 minutes. If the sauce is too thick, add half a glass of water.

Serve chilli con carne hot, seasoned with finely chopped parsley leaves. Recommended side dishes are basmati rice, boiled potatoes or couscous. Natural yogurt, guacamole and lime slices also go well with the chilli dish.