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Chili Con Carne
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| Chili seasoning mix to taste | |
| 3 lbs | beef pieces |
| 1 - 2 tsp | salt |
| 2 tbsp | olive oil |
| 2 large | onions |
| 19 cloves | garlic |
| 7 | fresh jalapeño peppers,, (or less), stemmed, seeded and minced |
| 1 | bell pepper, (red, yellow or orange) |
| 1 tin | tomatoes, chopped |
| 1 tbsp | red wine vinegar |
| Bottle | beer |
| 2 cups | water |
| 2 tins | kidney beans, well drained. |
Salt beef
Brown beef pieces in batches in a bit of oil.
Remove meat and then add more oil.
Cook onions, garlic and peppers on medium heat, stirring often, 6 to 8 minutes approx.
Pour in beer to deglaze.
Add beef, chili powder, tomatoes, vinegar and water.
Cover and cook in oven (180C) for about 2 hours or until tender. Add kidney beans and cook again to reheat. If there is too much juice, take off lid to thicken during end of cooking.
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