Chilli con carne

Beef and chili are both heaty therefore this dish is suitable during confinement











Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (lectin Phytohaemagglutinin) that must be destroyed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans. Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy the toxins even though the beans do not smell or taste 'bad' though this should not be a problem if the food reaches boiling and stays there for some time. This is why it may be better to use canned kidney beans










2 pieces of Australian stewing beef
4 slices of streaky bacon (optional)
1 knob of butter
Olive oil
2 medium onions
2 cloves garlic – crushed and minced
1 large can of red kidney beans
Chilli powder
Salt and pepper





Cut the beef and bacon into bite size cubes









Heat up the olive oil and butter







Add the chopped garlic and onions. Fry until fragrant and golden brown. Remove from the pot and set aside







Put in the beef cubes and ‘sweat out’ the meat








Once the liquid is almost dried up, add the bacon chips and stir until the bacon changes colour. Add the fried garlic and onions, tomato paste, chili powder, water and kidney beans. Bring to boil and then lower the fire. Simmer for about an hour or until the beef is tender. Serve with rice or pasta and any cooked vegetables or a salad.