CHILLI CON CARNE   back.jpg (2643 bytes)

1 cup red kidney beans, soaked overnight 500g minced topside steak
1 teaspoon cumin seeds 1 heaped teaspoon paprika
1 teaspoon caraway seeds 1 teaspoon cocoa powder (unsweetened)
1 medium onion, finely sliced 1 teaspoon brown sugar
1-3 cloves garlic, depending on taste 1 or 2 tablespoons of chopped jalapeno chillies
2-4 dried red chillies, depending on taste 1 teaspoon salt
1 tablespoon olive oil 2 medium tomatoes, peeled and chopped

Drain soaked beans, cover with 4 cm cold water, bring to the boil and simmer for 30 minutes.

 Meanwhile, heat the oil and saute the seeds with the onion and chilli for about 5 minutes until the onion begins to change colour. Add the garlic and saute a further 5 minutes.

 Add the beef, turn up the heat slightly and brown the meat, breaking it up well with a wooden spoon. Add paprika, cocoa, sugar and salt, stirring constantly.

 Add the chopped tomatoes, jalapeno chillies and cooked beans (with the cooking water) and up to one extra cup of water to just cover the meat mixture. Reduce heat, cover and simmer for 1 hour.

 Stir from time to time and make sure that the mixture does not become too dry, adding small amounts of water if necessary.

 Serve on a bed of rice.