Chili Con Carne

Soak the beans in a bowl full of water overnight

Cut the beef into cubes

Remove the seeds and white membranes from the bell peppers and hot peppers

Chop the hot peppers, yellow bell pepper, green bell pepper, and one red bell pepper into pieces; blend the pulp of the remaining two red bell peppers and strain the obtained puree

Place the meat in a pan with 30 g of butter and two tablespoons of olive oil and brown it evenly over high heat, stirring with a steel spatula

Melt the remaining butter in a large saucepan and sauté the chopped onions and garlic cloves over moderate heat for 2-3 minutes

In a small pot, heat 1 tablespoon of oil, mix in the tomato paste, then add it to the onion and garlic sauté

Also add the tomato puree, hot peppers, previously browned meat, basil, bay leaves, brown sugar, necessary salt, and a generous grind of white pepper

Moisten everything with the beef broth and place in the preheated oven (200 degrees) for an hour

Meanwhile, brown the corn kernels in a pan with a tablespoon of oil over low heat for 4-5 minutes; drain the beans

When there is a quarter of an hour left before the end of cooking, add the bell pepper pieces and puree to the stew