For the machos, first peel the garlic and finely chop with the chili pepper. Wash the bell bell pepper, cut in half, remove the seeds and cut into small cubes.
Heat pan, fry meat without fat until the liquid has evaporated, then add oil and garlic and diced peppers and fry until golden brown. Stir in chili and spices as well as crème fraîche and the grated cheese. Remove from heat and add a dash of water. Finally, add the corn kernels and serve as a dip with the machos.
Beans can also be added to the chili con cheese for the machos.