Chili con carne


500g dried kidney beans (soaked for 12 hours, boiled on high heat for 10 minutes, slow-cooked for 8 hours)
vegetable oil for sauteing
1/2 head of garlic (minced)
2 large red onionsIMG_1448
170g minced beef
1/2 tsp paprika
1/2 tsp cayenne
3 halves of red, yellow and green capsicum (julienned or chopped finely)
2 medium-sized carrots (chopped finely)
2 tins chopped tomatoes
tomato puree
salt and pepper to taste

1. Coat the bottom of the pot with oil and saute garlic and onions.
2. Add minced beef. When rendering…
3. Add paprika and cayenne. Stir.
4. Add capsicum. Cover the pot. Before the capsicum gets wilted…
5. Add carrots. Cover. When carrots are starting to get tender…
6. Add the prepared kidney beans and tomatoes. Cover. Let boil and simmer.
7. Add tomato puree to adjust consistency and flavour.
8. Add salt and pepper to taste.

8 responses to “Chili con carne

  1. We will try this sometime soon, by the way, I just posted an article on Tabo Tabo-ing 🙂 about water saving.
    Also, recently I came across this and really want to expose this to all Filipinos, especially to the ones who really worship the USA (I know a few, you probably do too) – please share:

    • Hi Rini, yes, have tried it with tinned kidney beans as well. I just think the water that comes with the tinned ones are more viscous–but not that I really mind. Almost no difference.

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