For the chili with chickpeas, rub the meat with the spices and heat olive oil in a large pot and fry the meat in it on all sides for about 10 minutes over medium heat.
Chop the onions finely and the peeled potatoes into coarse cubes. Remove the browned meat from the pot. Add 2 tablespoons of brown sugar to the pot with the onions and let caramelize for about 5 minutes.
Then deglaze with a dash of balsamic vinegar. Add potatoes, strained tomatoes, chickpeas with juice, corn and Indian beans to the pot and stir well.
Chop chili finely and mix in as well. Add meat to pot, cover and simmer on low for about 3 to 4 hours.
When meat is nicely falling apart, remove from pot, “tear” into small pieces and return to pot. Mix, taste, season, possibly dilute with a little water.
Preparation Tip:
The chili with chickpeas is a delicious variation and has a slightly nutty flavor.
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