Mexican Chilli Con Carne

Mexican Chilli Con Carne

Ingredients

2 tblsps Vegetable oil
1 garlic clove
1 onion thinly sliced and pushed out into rings
1 red pepper, white pith removed, seeded and cut into rings
1 green chilli, seeded and chopped or 1 tblsp mild (or hot) chilli powder
2 oz flour
1 ½ lb stewing steak, cut into 1 inch cubes
14 oz canned peeled tomatoes
14 oz canned red kidney beans
4 tblsp dark brown sugar
1 tsp dried marjoram
Seasoning

Method

In a large saucepan, heat the oil over a moderate heat. Add the garlic and fry, stirring frequently until golden brown. With a slotted spoon, remove and discard garlic.
Add the onion and fry until soft but not brown.
Add the red pepper and chilli or chilli powder and fry, stirring frequently for 2 minutes.
Put the flour on a plate. Roll the meat cubes in the flour, coating them thoroughly and shaking off any excess. Add the meat cubes to the pan and fry, turning frequently, for 4 to 6 minutes or until they are lightly and evenly browned.
Add the tomatoes with the can juice, the kidney beans with the can juice, the brown sugar, salt, pepper and marjoram and stir well to blend.
Reduce the heat to low, cover the pan and simmer, stirring occasionally for 1 ½ hours, or until the meat is very tender.
Remove the pan from the heat. Spoon the chilli con carne into a heated serving bowl and serve immediately.

Hi
teaspoon of salt and 1/2 teaspoon pepper.