Chilli con Carne is a Spanish word for “Chili with meat”. During the early days this recipe is made out of dried beef, a type of beef fat called suet, dried chilli and salt which are then pounded together and dried on bricks which make its shelf life longer as it was consumed on early expeditions, then they boil it on pot while on their trail.
- In a pot saute garlic and onion in oil.
- Add tomatoes and cook for 2 minutes or until tomatoes are mashed.
- Add beef and mix until brown in color this will take around 3-5 minutes.
- Add beef stock, tomato paste, cumin, chilli, oregano and kidney beans, bring to a boil and simmer for 15 minutes.
- Season with salt and pepper.