Finely chop the onions and garlic. Fry the meat well in hot oil. Add the onions and garlic and continue cooking. Next add tomato puree and chili powder, cooking for a further 1 minute. Season with thyme, salt and pepper. Pour in the orange juice and stock.
Cut both peppers into bite-sized pieces. Add to the meat along with the sweetcorn and cook, covered, for 10 minutes.
Mix the spaetzle into the meat mixture and cook for a further 10 minutes. Add more water if needed. Sprinkle some parsley leaves on top.
Finely grate the Emmentaler AOP and serve with the chili spaetzle.nt.