Soak kidney beans the day before.
In a large pot, brown mince in enough lard or olive oil. Add onions and half of the crushed garlic cloves.
Once onions become translucent, add sugar beet syrup or sugar if desired.
After a minute, immediately add the peeled tomatoes.
Add pepper, thyme, salt, sage, soy sauce, crushed garlic cloves, and small chili peppers.
Bring to a boil, stirring constantly.
Add soaked beans and soaking water.
Now add the bacon rind to the pot.
Then lower the temperature so that the chili con carne simmers gently. Stir again and again.
The liquid should slowly dilute so that it becomes thick.
After 2-3 hours, the chili con carne can be served.
Preparation Tip:
The chili tastes even better the next day.
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