Peel the onion. Clean and wash the peppers. Dice everything roughly. Peel garlic. Clean, seed and wash the chili. Chop both.
Wash the meat, dab dry and dice finely. Fry in a roaster in hot oil in portions. Season with salt and pepper and remove. Fry onion, paprika and garlic in hot frying fat.
Sweat tomato paste and chili briefly with. Season. Add meat and tomatoes with juice. Crush the tomatoes a little. Add chili sauce and about 1 l water, bring to the boil. Add broth and simmer covered for about 20 minutes.
Stir from time to time.
Rinse and drain the corn and kidney beans. Clean, wash and finely chop spring onions. Add corn and beans to the chili and simmer open for another 5 minutes. Season stew again.
Serve with crème fraîche and spring onions.