Chili con carne

Chili con Carne (also known as chili) is not a Mexican dish, as many think. The name "Chili con Carne" doesn't mean "chili con beef" -- it just means "chili with meat." Some people call it a bowl of red. Where and how the classic recipe originated is a controversial topic among various American states. In 1977, chili manufacturers in the state of Texas successfully lobbied the state legislature to have chili proclaimed the official "state food" of Texas “in recognition of the fact that the only real 'bowl of red' is that prepared by Texans.  Normally it is cooked with minced meat but purists say the meat should be stewing beef that is finely chopped -- not minced. Beef and chili are both heaty therefore this dish is suitable during confinement

Ingredients

Cut the beef and bacon into bite size cubes







2 pieces of Australian stewing beef
4 slices of streaky bacon (optional)
1 knob of butter
Olive oil
2 medium onions
2 cloves garlic – crushed and minced
1 large can of red kidney beans
1 small can tomato paste
1 large can peeled tomatoes
1 medium sized green bell pepper
Chili powder
Salt and pepper

Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (lectin Phytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; under cooked beans may be more toxic than raw beans. Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy the toxins even though the beans do not smell or taste 'bad' though this should not be a problem if the food reaches boiling and stays there for some time. This is why it may be better to use canned kidney beans

Cut the onions and garlic

Cut the green pepper into bite size cubes










Heat up the olive oil and butter









Add the chopped garlic and onions. Fry until fragrant and golden brown.

Add the bacon and stir until the bacon changes colour then put in the beef.

Once the liquid is almost dried up, add the tomato paste, chili powder, water and seasoning.

Add the kidney beans. Bring to boil and then lower the fire.

Add the green pepper and simmer for about an hour or until the beef is tender.
Serve with rice or pasta and any cooked vegetables or a salad.