Chillie Con Carne

  • 2 cans 450 ml (15 oz) each red kidney beans.
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 green bell pepper, chopped
  • 450 gm (1 lb) ground beef  (may use pork or chicken)
  • 1 can 410 gm (14.5 oz)) tomatoes
  • 1 can green jalapeno chillies or 230 gm (8 oz) fresh jalapenos (classified as mild heat)
  • 1 teaspoons finely chopped Thai chillie, (classified as moderate heat) optional
  • 1 can 230 gm (8 oz) tomato sauce
  • 1 tablespoon chillie powder
  • 1½ teaspoons salt
  • dash cayenne pepper, or to taste
  • dash ground cloves
  • salem leaf ( bay leaf could be substituted and works well) 
  1. In a large heavy based pot, brown the onion, bell pepper and ground beef in the oil. Break up the clumps of meat that form to allow a uniform searing. This produces the best meat flavour for the dish
  2. When the meat is cooked and dispersed add the tomatoes, tomato sauce,  green chillies, Thai chillies and seasonings. 
  3. Cover and simmer for 1½ hours, adding a little water if needed to keep from sticking. Check and stir frequently.