Chili Con Carne with Cornbread

For the chili, peel the onion and coarsely chop. Rinse and chop the chilies. Rinse, trim and chop the celery. Peel the carrot and also cut into small cubes. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut into short strips. Heat the oil in a saucepan. Fry the chile and onions in hot oil, add the minced meat and cook until crumbly. Add the celery, bell peppers, and carrots. Stir in the tomato paste and the pressed garlic and sauté briefly. Deglaze with the broth, add the paprika and simmer for about 45 minutes, stirring occasionally. If needed, add more liquid. Add the drained and rinsed beans and simmer for about 10 minutes. Add the scallions and season with salt and pepper. Pour the chili into serving bowls and top with sour cream. Serve sprinkled with dark chocolate, alongside the corn bread.