Chili con Carne

A traditional Texan dish. This is not an original recipe, but a modern take on an American classic. This recipe contains beans and tomatoes, both not an ingredient of original Texan chili.
I had my first chili on carne when I spent a year as an exchange student in Tennessee in 1979-80. My host father cooked this and it was always delicious. (Thanks, Ben!)

Ingredients for 4

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Ingredients
800	grams	chopped tomatoes
3	onions	onion (medium size, 160g each)	(500 grams)
500	grams	braising steak
250	grams	kidney beans (dried)
1 1/2	pepper	red pepper	(90 grams)
1 1/4	teaspoon	salt	(8 grams)
1 1/4	teaspoon	chili powder (hot)	(5 grams)
1	clove	fresh garlic (medium size, 3g each)	(3 grams)
1/2	pepper	chili pepper, red, fresh	(2.5 grams)
1 1/2	teaspoon	honey	(8 mls)
1 1/2	teaspoon	sunflower oil	(8 mls)

Salt content: 0.4% (by weight, not counting salt in other ingredients)

You can use tinned kidney beans if you don't want to soak dry beans overnight.

Method

Soak the beans overnight in a bowl of water. Follow the step-by-step instructions below.

Serve with rice and a glass of red.

Step-by-Step Instructions

	Coarsely chop the onions and finely chop the garlic. Get your largest saucepan, add the sunflower oil and fry up the onions and the garlic. You don't want them to brown, so gently and slowly fry them whilst occasionally stirring until they are translucent and taste sweet.
	Today, I am using my left-over runner beans from this season. I harvest them when the shells have become yellow and take out the beans and dry them. You will use your kidney beans that you have soaked overnight in water.
	When the onions are translucent (about 10 minutes of frying), add the four tins of chopped tomatoes.
	Then add your soaked beans. Simmer for 45 minutes (that means you turn the heat down so you only see a couple of bubbles coming up occasionally)
	Chop up your beef into nice chunky bits. You don't want them too small.
	Here is our beef ready to be fried.
	Chop the top off your red chili pepper and throw it away.
	Cut the chili pepper into half, then each half into three strips.
	Then cut the strips into small slices.
	Put 2 tbsp cooking oil into your frying pan and heat up the oil. Then add the beef and fry it until brown.
	Now add the chili powder and the chopped red chili.
	Fry the meat and the spices for another 2 minutes.
	Now add the fried meat to the saucepan.
	Add the salt and simmer for 1 1/2 to 2 hours until the meat is tender.
	Now it's time to chop up your red peppers. Cut as seen here to remove the stem.
	If you cut in the right place, the stem, the top and the rest fall apart into three bits.
	Now cut the top into chunks.
	Cut the main part into halves and cut the inner white bit and seeds out.
	Cut each half into 4 strips.
	Then cut the strips into 4 parts.
	Here are our 3 chopped up peppers.
	Add the chopped peppers and the molasses/honey/sugar to your saucepan and simmer for another 20 minutes or so - this depends on how much bite you want the peppers to have. Ready to serve!