Chili Con Carne

We often hear or read the term “Chili con Carne” but then sometimes it lacks the “ummph” for it to be called satisfyingly hot. Here’s one that is good not only for the traditional “pulutan” but also as a viand with bread or rice. You can also substitute beef with pork or chicken. This can also be served with cheese and sour cream topping with nacho chips on the side.


3 tablespoons canola oil

4 cloves minced garlic

2 chopped medium sized onions

2 teaspoons cumin

3 teaspoons chili powder

1/2 teaspoons cayenne

2 pcs bay leaves

1/2 kilo ground beef, pork or chicken

1 cup diced ripe tomatoes

1 cup red kidney beans (rinsed, soaked in cold water overnight, drained and rinsed again)

3 cups water

salt and pepper to taste


Sauté garlic, onions and spices in oil in a large pot over medium heat until softened.

Add the ground meat and brown lightly.

Add the crushed tomatoes, red kidney beans, and water.

Cover the pot with a lid and bring the mixture to a boil.

Reduce heat, bringing the mixture to a simmer; let simmer 1-1/2 to 2 hours or until the beans are tender.  Add more water if needed.

Season to taste with salt and pepper.



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