Chili Beans And Chili Con Carne
|Oil||1 Tablespoon (For Frying)|
|Onion||4 Ounce, chopped (125 Gram)|
|Green pepper||4 Ounce, finely chopped (125 Gram)|
|Garlic||2 Clove (10 gm), sliced|
|Tomato puree||1 Tablespoon|
|Cooked red kidney beans||1 Pound (500 Gram)|
|Chili powder||To Taste|
Pour a little oil into a heavy-based pan and cook the onion, pepper, garlic and tomato puree until the onion and pepper are well softened.
Stir in the beans, then flavour with chili; if you are serving the beans without the addition of meat you may find that 2 teaspoons is enough.
Cook over a very low heat for 45 minutes, stirring occasionally.
You might like to add a few spoons of water to encourage the broken beans to mush more and make a sauce.
For chili con carne, fry 500 g/1 lb minced pork with a little onion and garlic, then add 397 g/14 oz can of plum tomatoes.
Cook with a bay leaf until the pork is tender and most of the tomato juice has been absorbed.
Stir into the prepared chili beans and simmer together for 10 minutes.
Add extra chili seasoning to taste, then simmer very gently for another 10 minutes.
This is doubly good if left to cool and reheated next day.