##Chilis## cut lengthwise, remove seeds, wash and cut into thin rings. ##Carrots## peel, wash and chop finely. ##Peel onions## and garlic.
Dice onions, chop garlic very finely. Peel the skin from the chorizo and cut the sausage into slices. Dab goulash dry well.
Heat the oil in a large frying pan. Fry the sausage in it and take it out. Fry goulash in 2-3 portions until brown all around. Season with salt and pepper. Carrots, onions and
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Stir in tomato paste and briefly sauté. Dust everything with flour and sauté briefly. Add wine, stock and tomatoes together with juice, bring to the boil.
Add chorizo, chilli and all the fried goulash. Cover and braise in a hot oven for 2-2 1/2 hours until the meat is tender and soft. Stir from time to time.
Put kidney beans and corn in a sieve, rinse and drain. Add to the chili about 30 minutes before the end of the cooking time. Baguette goes well with it.