Chili Con Carne

For the chili, peel onion, garlic and carrot and cut into small cubes. In a saucepan, heat oil and fry ground meat until brown and crumbly. Add prepared vegetables, fry briefly and deglaze with wine. Add tomatoes and broth and season with salt, pepper and chili powder. Simmer for 25-30 minutes over medium heat. Drain beans, rinse with cold water and drain again. Meanwhile, for the guacamole, cut avocado in half, remove pit, peel and chop.

Puree avocado in a blender with lime juice and cream cheese and season with salt and pepper. For the salsa, blanch tomatoes, rinse with cold water, peel, quarter, core and cut into small cubes. Peel garlic and finely chop. Drain capers well and also finely chop. In a saucepan, heat olive oil and sauté garlic, tomatoes and capers briefly and season with salt, pepper and freshly chopped parsley. Simmer for 5-7 minutes until creamy.