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1
Soak the kidney beans in water overnight.
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2
Cook them the next day in a pressure cooker (or a regular pan).
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3
Drain.
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4
Marinate the pork (or chicken or beef) in the * ingredients for about an hour to let the meat soaks up the flavors.
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5
Heat up the oil in a frying pan, and saute the chili powder over low heat.
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6
When it starts to smell nice, add the finely chopped onion and saute, being careful not to let it burn.
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7
Add the finely chopped garlic, canned tomatoes, cumin, oregano and soup stock granules, and simmer uncovered over low heat for 30 minutes.
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8
Saute the pork in a separate pan, and drain off any excess fat.
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9
Taste the sauce before adding salt.
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10
Add the pork and beans, and simmer uncovered over low heat for an hour.
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11
Done.
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12
Serve with tortilla chips, rice, guacamole, bean paste, lettuce, corn, tomato salsa, fresh coriander, cheese, sour cream etc.
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13
Refer tofor the bean paste.
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14
If you're using ground meat (no marinating needed): In Step 3, after sauteing the spices and onion, add the ground meat and proceed to Step 4.
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15
This version of chili is done in about 20 minutes.
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16
Turn any leftover chili con carne into moussaka with eggplants and potatoes!
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17
Kechauru suggested this.
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18
I want to try it myself.
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19
I made the chili with ground beef here.
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20
The plate in the photo has guacamole and tomato salsa served in a homemade tortilla chip cup on the right, and a baked potato on the left.
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21
Turn leftover chili con carne into chili-bean toast!
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22
Top with cheese, and bake in the oven until it melts.
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23
Delicious.
