Chilli Con Carne Mexican Style
|Onions||3 Large, sliced|
|Ground chuck||1 Pound (500 gram)|
|Chilli powder||1 Tablespoon|
|Bay leaf||1 , crushed|
|Canned whole tomatoes||1 1⁄4 Can (12.5 oz) (1 large can)|
|Kidney beans||2 Can (20 oz), drained|
|Garlic||1 Clove (5 gm), crushed|
|Brown sugar||1 Tablespoon|
|Tomato sauce||1 Tablespoon|
|Soy sauce||2 Teaspoon|
1. Saute the chopped onion in the butter until soft but not brown.
2. Remove the onions from the pan and add a little more butter and fry the ground meat until brown. Sprinkle on the chili powder, add the bay leaf, oregano, salt and pepper if desired. Simmer for 7 minutes and. add the tomatoes, garlic, brown sugar, tomato sauce and soya sauce. Simmer again for 3 minutes.
3. Turn into a casserole dish and mix in the onions and cook in 400°F (200°C) oven for 1 hour.