Chili con Carne

This makes a fairly large amount, enough for about 8 people. Obviously, the amounts can be adjusted to suit your needs. It is a medium hot recipe. It is aimed at the 'Normal' person and not for the Chili Junkies. When I am making it for myself, I usually double the quantities of Chili Powder and Cumin. I often make a vegitarian version, which is great. The vegitarian version, as it contains no meat and is fat free, apart from the fat contained in the beans and any particular vegitables you use.

4 Tins Tomatoes

1200 gms meat. This can be minced or stewing beef or a combination.

300 grams of bacon plain or smoked or even Panchetta

1000 grams beans, pinto, kidney or mixed. These need to be soaked overnight.
Alternatively you can use 4 tins of Kidney Beans.

3 Heaped teaspoons of Chili Powder

2 Heaped teaspoons of Cumin Seeds

2 Tablespoons of Coriander Seeds

1 Tablespoon of Oregano

1 Bulb of Garlic

45 Grams Dark Chocolate

1 Whole Celery

4 Large Carrots

Cook the beans in a separate saucepan if you are not using tinned.

Put the Tomatoes into a Pot

Chop Celery and Carrots and add

Brown the Beef and add to the pot

Fry the Bacon until crispy and add to the pot.

Grind the Cumin and Coriander and add them with the Chili

Simmer for 1.5 hours

Add the cooked beans.

Peel and crush Garlic. Add to the pot

Add Oregano

Simmer for a further 10 minutes

Ready to serve. Always try to make this the day before as it tastes better the next day.

Great with rice, crusty bread, toast or spuds. Great on its own. Don't forget the garlic bread.