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Chili con Carne


  • 5 large onions (1 kg)
  • 2 cloves of garlic
  • 4 tins of tomatotes
  • 1 kg stewing beef
  • 500g dried kidney beans
  • 3 peppers
  • 1 tbsp chili powder
  • 1 red chilli pepper
  • salt
  • pepper


Soak the kidney beans overnight in water.

Chop the onions and the garlic and fry in a bit of vegetable oil. Add the tomaotes and the beans, and cook 20 minutes in a pressure cooker (or 45 minutes in a normal saucepan). Cut the meat into chunks and fry in a frying pan with a bit of vegetable oil. Add salt and pepper to taste. Add the chili powder and the finely chopped red chilli pepper and the meat and cook for another 35 minutes in the pressure cooker (or 1 1/2 hours in a normal saucepan). When the meat is tender, chop the peppers and add them. Boil for another 10 minutes so that the peppers still have a bit of a bite.

Serve with boiled rice.

You can vary the amount of beans / meat depending how carnivore you are. I tend to use even more than the 500g of kidney beans, but that is a matter of taste. Some people use minced beef instead of the beef chunks, which I don't like, as it makes it more into a soupy thing. But everyone to their own taste!


You can of course freeze this, but it's also ideal for canning. Fill into 500ml Kilner Jars, and put for 75 minutes into a pressure cooker. This will preserve your chili for months or even years. Be very careful, if the lids pop or bulge, do not consume under any circumstances. Don't even taste the tiniest amount to check, botulism is pretty deadly.

recipes/mains/chili_con_carne.txt · Last modified: 2009/10/09 19:56 by christian