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PEEL and very finely cut the onions and garlic. DICE the yellow bell pepper and red paprika.
REMOVE seeds from the green (or red) pepper and cut it very fine. CUT spring onions for garnish and set aside.
HEAT olive oil in a skillet and sauté onions and garlic on medium-high heat for a minute. Add the minced beef and cook until golden brown.
ADD green (or red) pepper and after another minute, toss in the tomato paste and all of the herbs. COOK those for about two minutes and then add the canned tomatoes and beef stock.
Put the lid on and let simmer for about 15 to 20 minutes. ADD red kidney beans and cook it a little longer until the bell peppers are soft. Season with some more of the herbs, pepper and salt.
Enjoy this chili con carne with some plain rice and spring onions!