Preparation
Step: 1/12

Arrange all ingredients for use.

Step: 2/12

Peel and finely dice the onion and garlic.

Step: 3/12

Halve and deseed the chillies, then finely chop.

Step: 4/12

Pour the oil into a deep pan and fry the minced meat until browned, breaking up with a spoon.

Step: 5/12

Add the onion, garlic cubes and chilli and mix. Cook for 2-3 minutes then add the tomato puree and cook briefly. Pour in the stock.

Step: 6/12

Wash the tomatoes, cut out the stalks and roughly chop the flesh.

Step: 7/12

Add to the chilli and simmer gently, half-covered, for 1-1 1/2 hours.

Step: 8/12

Finely chop the oregano leaves.

Step: 9/12

Occasionally stir the chilli and add stock if needed.

Step: 10/12

Wash the beans and drain well. Add to the chilli about 15 minutes before the end of the cooking time.

Step: 11/12

Add the oregano to the chilli and season with salt.

Step: 12/12

Season with sugar and pepper to taste. Serve in bowls garnished with sour cream, chilli and tortilla chips.