In Tex-Mex cuisine, this dish is made with red beans, while in Mexico, chili con carne is made simply with beef and chili peppers.
Garlic and 1 onion, peeled and minced. Peel sweet peppers from seeds and stalk, cut into cubes. In a frying pan, heat 1 tbsp. l. oil, add the prepared onion and garlic, fry for 2 minutes, add sweet pepper and cook for another 2 minutes. Remove from fire. In a large skillet, heat 2 tbsp. l. oil, add minced meat, fry until color changes. Add salt, cumin, chili, coriander and sauteed vegetables, pour in white wine and cook for 7 minutes, then transfer to a saucepan. Add tomatoes along with juice and Worcestershire sauce. Mix and cook over low heat for 10 minutes. Peel the remaining onion, cut into rings, pour boiling water over. Grind cilantro, add before serving. Separately serve sour cream and chopped onion.