Finely chop the onions, cut the pepper into small cubes, peel the garlic and squash it using a press.
Put the can of chopped tomatoes and the half dried tomatoes into a blender and blend them
Put olive oil in a pan over medium heat. When it’s hot, add the onions.
After five or six minutes or so add the pepper, the garlic, the paprika powders and the cumin. Stir regularly. This would be about the right time to start heating the broth. If you don’t have some home made chicken broth: dissolve a beef stock cube into 300 ml of water.
After five minutes, turn up the heat and add the meat. Keep on stirring it until is brown.
When the meat is brown, add the broth, the blended tomatoes, and the oregano. Add some pepper and salt, put on the lid and let it simmer for 20 minutes.
It smells nice.
Wash the beans and add them. Let it simmer for another 10 minutes without the lid. It shouldn’t need extra water, but if it does, indeed add some.
Put the lid back on, turn off the heat, and let it rest for 20 minutes. Which is not enough to cook rice, so you probably want to start that a bit earlier. Serve the rice with the chili con carne with a spoonful of soured cream on top.