First sauté the onion with the paprika, then sauté the pork and the belly meat.
Simmer everything together in a large pot over low heat with about 6 liters of peeled tomatoes.
Gradually add the potatoes and garlic. If the liquid evaporates in the meantime, add beef broth.
After about 2 hours, add the beans and simmer.
From now on, start seasoning: add only salt and pepper. After another 2 hours, add chili to taste (start with little, because the spiciness ignites during cooking) and just before serving to the chili con carne add the corn.
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