This is an adaptation of a traditional Mexican recipe for Chilli con Carne. If you like your food really hot, add more chilli to the dish. Serve Mexican Chilli con Carne with thick slices of hot buttered toast and glasses of well-chilled lager.
2 tablespoons vegetable oil
1 garlic clove
1 onion, thinly sliced and pushed out into rings
1 red pepper, white pith removed, seeded and cut into rings
1 green chilli, seeded and chopped, or
1 tablespoon mild chilli powder
2 oz. flour
½ lb. stewing steak, cut into
14 oz. canned peeled tomatoes
14 oz. canned red kidney beans
4 tablespoons dark brown sugar
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon dried marjoram
In a large saucepan, heat the oil over moderate heat. When the oil is hot, add the garlic and fry, stirring frequently, for 4 to 6 minutes, or until it is golden brown. With a slotted spoon, remove and discard the garlic.
Add the onion to the pan and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the red pepper and chilli or chilli powder and fry, stirring frequently, for 2 minutes.
Put the flour on a plate. Roll the meat cubes in the flour, coating them thoroughly and shaking off any excess. Add the meat cubes to the pan and fry, turning frequently, for 4 to 6 minutes, or until they are lightly and evenly browned.
Add the tomatoes with the can juice, the kidney beans with the can juice, the brown sugar, salt, pepper and marjoram and stir well to blend. Reduce the heat to low, cover the pan and simmer, stirring occasionally, for U hours, or until the meat is very tender.
Remove the pan from the heat. Spoon the chilli con carne into a heated serving bowl and serve immediately.