CHILI

Prep/Cooking Time: Longer Than 120 Minutes

Ingredients

Instructions

Take a large thick bottomed pan and heat it on the stove over a high gas
Add to the pan the corn oil and then add the ground beef and pork
Make sure the meat is spread evenly over the base of the pan but do not stir
The meat will release allot of water and will start to bubble
Stir the meat so that all of the water is released
Pour the meat into a sieve and leave to drip dry before returning the meat to the pan and the pan to the stove
Now the meat will begin to fry and color
Stir the pan occasionally until the meat is turning golden
Once the meat is evenly colored remove from the pan
Now add a little more oil to the pan and add to it the finely diced onions, celery and carrots
Fry the vegetables until they too begin to color
Add to the pan the spices and stir in evenly
Cook the spices for 3-5 minutes before adding the tomato paste
Cook again for 3-5 minutes and then add the canned tomatoes
Place the meat and meat liquid back to the same pot and stir well
Cook the chili over a low gas for 3-5 hours or until the meat is tender
Once the meat is tender and the chili is cooked add to the pan the drained kidney beans
Bring the chili back to the boil and add the seasoning
Remove from the heat and leave to cool