This is my "Euro-chili con carne". A good alternative if you can't find the "right" chilies. Ingredients; stew beef (I used around 500 grams), onion, garlic, thyme, cumin seeds, dry oregano, nigella seeds (we call that black cumin), chili powder, spanish pimentón (smoked paprika powder- a must in this dish), tomatoes (fresh or canned), tomato puree, 1 tbsp of pain flour, beef stock or plain water, kidney beans(I used canned), aged gouda, sour cream You need a pot and a large pan. - Cut the meat in the smallest parts you're able to produce. Do NOT chop but always make cutting movements. - in the pot on low fire; sweat the onions for at least 15 minutes, stirring often. Halfway that time, add the chopped garlic and the thyme, cumin and nigella. - in the pan on high fire; fry the meat in batches if necessary (do not overcrowd the pan). Don't move the meat around all the time but let it get a color. Add the fried meat to the onion mixture. When all the meat is fried, first add a tbsp of flour to the pot, mix gently and let fry for a while. Now, also deglaze the frying pan with some of the beef stock. Let simmer for a while and add to the pot. Add tomatoes, tomato puree and oregano. Add the rest of the beef stock or water, but not higher than the meat. Add 1 tsp of chili powder and 1/2 tsp of pimentón. Let simmer around 90 minutes. Check seasoning. Drain and rinse the kidney beans and add the beans to the meat and let simmer for another 10-15 minutes (or longer if the meat isn't done enough). - sour cream is easy to make; to 200 ml of cream, add the juice of 1/2 lemon or more. Mix and set aside until it thickens. - serve chili with a sprinkle of aged Gouda and sour cream on top.