Chilli Con Carne
|Beef dripping||3 Tablespoon|
|Onions||3 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green peppers||2 Medium, cored, seeded and diced|
|Lean minced beef||3 Pound (1.5 Kilogram)|
|Canned tomatoes||14 Ounce (3 Can)|
|Canned tomato puree||2 1⁄4 Ounce (65 Gram)|
|Chili powder||2 Teaspoon|
|Canned red kidney beans||15 Ounce, drained (1275 Gram)|
Heat the dripping in a large saucepan.
Add the onions, garlic, green peppers and chillis, if used, and fry until softened.
Add the beef and continue frying, stirring frequently, until browned.
Stir in the tomatoes with their juice, tomato puree, chilli powder, bay leaves and salt and pepper to taste.
Cover and simmer for 1 hour.
Stir in the kidney beans and simmer, uncovered, for 30 minutes.
Discard the bay leaves before serving.