Chili Con Carne

This is one of my easy recipes. It’s basically a “throw anything into” one. I am a person who does not measure my ingredients. I estimate. This weekend when it was rainy, I decided I should have something warm.

My estimates:

½ cup of red kidney beans

1 lb of lean ground beef
2 tbsp of olive oil
2 onions
1 can of 170 ml diced tomatoes
1 can of 680 ml tomato sauce
1 can of 340 ml canned mushrooms
2 tbsp of chilli powder
1 tbsp of brown sugar
lots of chopped garlic
Patis to taste

I cook my red kidney beans for about an hour or until cooked. You don’t want to undercook the beans because once it gets mixed with sugar or tomato sauce they tend to stop getting cooked. To be safe, I always cook them more until they’re ready to get mushy.

In a pan, cook beef until it turns brown. Add oil and onions. As soon as onion starts to become transparent, add beans and mushrooms and cook for about 4-5 minutes stirring occasionally. Add the diced tomatoes and sauce. Add the chilli powder, garlic and sugar. Season to taste.

Cook on medium heat in slow cooker for about 3 hours. You don't have to cook this in a slow cooker if you don't have one. You can simmer this slowly in your saucepan on your stovetop for about half an hour making sure that it doesn't turn dry. If it does turn dry, add a little bit of water once in a while. Don't crank your stove up. Slow cook remember?

Serve with buns and salad. Enjoy.