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Chilli Con Carne


1 1/2 (1125 g ) to 2 lb ( 900 g ) lean Braising steak cut into chunks
2 large onions, chopped
2 cloves of garlic, crushed
 2 x 410g ( 14oz ) tins of  Kidney beans, drained
2-3 fresh chillis, seeds removed and finely chopped
2-3 mixed (bell) peppers, deseeded and chopped
1 tin 410g ( 14oz ) chopped tomatoes
2 bay leaves 
a pinch of chilli powder
stock 
1 tablespoon sunflower oil
salt and freshly ground pepper to taste

  1. in a large thick bottom based pan, fry the meat on all sides, 

  2. take out and put aside

  3. now fry the chopped onions until they start to turn brown

  4. add the meat again and garlic

  5. stir in the chopped hot chillis 

  6. sprinkle in the chilli powder and heat all together

  7. pour over the tinned tomatoes

  8. add 1/3 of the kidney beans and enough
    stock to cover the meat

  9. with 2 bay leaves added let it gently simmer for a good hour

  10. then add the rest of the beans

  11. season to taste and leave to simmer 1/2 hour

  12. add the chopped peppers and let it simmer another 1/2 hour

  13. serve with rice or jacket potatoes and crispy side salad, delicious.

PS. Beware when handling chillis, always wash your hands after and do not touch eyes.

Bon Appétit

 

 

 

 

 

 

 

 

 
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