From the Kitchen of David and Jean Nale

  Chili con Carne
 Belle Thornton, former cook for Reedsport High School, taught me to make this.
I had asked for her recipe and found she didn't have one.
So, Like Belle, I just make it.
Then, for Martin Coy, I measured it as I made it.
1 lb Red Kidney Beans
1500 ml Water
1 lb Steak Mince
    or chopped Beef chunks
1 medium Onion
1 1/2 Tbsp Chili Seasoning
1 tin Tomatoes
100 ml Tomato Paste
100 ml Ketchup
1 Tbsp Cocoa Powder
Salt and Pepper to taste
  • Soak the beans overnight in a large saucepan. Allow plenty of water as they will swell and lift out otherwise.
  • The next day, bring the beans to a strong, rolling boil in the water in which they soaked. Bring to a rolling boil for at least ten minutes and then reduce to a simmer for about an hour.
  • Place a little oil in a frying pan and brown the meat. This should be done at a high enough temperature to carmelise part of the surface of the meat.
  • Chop the onion and add to the meat and then stir in the Chili Seasoning.This recipe makes mild chili. Increase the powder for a hotter dish.
  • When the onion becomes tender, add the tomatoes and chop them into chunks with a wooden spatula. Use the liquid to dissolve the dark chunks that may adhere to the frying pan as they add to the rich flavour.
  • Add Tomato Paste, Ketchup and Cocoa. Mix well while simmering.
  • Add the meat mixture to the beans and simmer for another hour, adding water as required. Some cooks swear that the longer it simmers, the better it is. Others claim that it is better the next day.
  • Serve garnished with grated cheddar cheese and chopped raw onion.
  • For an excellent companion, serve with Corn Bread, fresh out of the oven.

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