Finely chop the garlic and onion and cut the paprika into cubes.
Fry in a casserole the onion and chopped garlic in a little olive oil. Once lightly browned, add the diced red paprika and cook for 2 minutes. Add the minced meat, colour it nicely without burning the juices in the frying pan and season to taste.
When the minced beef is cooked, add the herbs and tomato paste. Deglaze and moisten with the beef stock and the Bolognaise du Chef sauce. Simmer over very low heat (do not stir: the idea is to let the fat rise so that it can be degreased). Degrease as much as possible.
Once the chilli con carne degreased, add half of the kidney beans to the preparation. Mix the other half with a bit of water. You will get a rather thick pink paste. Add this to the chilli con carne, so it will thicken the preparation.
Arrange the chilli in a fondue or sauce pan and serve with crackers, nachos or rice. Garnish with coriander leaves. This can also be served as a side dish/topping for a hot dog, hamburger (chilli burger), quesadillas, chips, etc.
Preparation sour cream
Chop the chives finely. In a bowl, mix the sour cream with the herbs and add the chives just before serving. Taste and adjust the seasoning if necessary.
