1 can (400 g) of red kidney beans, rinsed and drained
1 small piece of dark chocolate
Salt and pepper
1 chopped red onion
50 g Gruyère AOP
125 g plain yogurt
1 bunch chopped coriander
Heat 1 tbsp olive oil in a thick-bottomed saucepan. Fry the minced beef for around 4 minutes and remove. Fry onions, celery, carrots and garlic in remaining olive oil for 3 minutes. Add cumin, chili and oregano and return ground beef to casserole. Season with salt and pepper.
Deglaze with beer and add tomatoes and juice. Cook covered for 15 minutes at medium heat. Now add kidney beans and more salt and pepper as needed. Let cook for another 15 minutes. Add the chocolate and let melt while stirring. Mix well.
Serve chili con carne in bowls or plates. Garnish with red onions, Gruyère AOP, yogurt and coriander.