In essence this is Chili Con Carne without the Red Kidney beans (bowl
of red)
It is an adapted recipe of a Chili Champ winner and can promise, it's
damn fine.

This is not a 'quick cook taste crap recipe'. Make the effort, take
the time... it will be the best chili you will probably ever taste.

Serving size 4-6 people.

Ingredients

500 g lean minced beef (pref minced steak)
200 g minced pork (omit if you don't eat pork)
1 tbs plain flour
3 small onions (finely chopped)
2 gloves garlic (pressed/pulped)
1/2 tbs sugar (granulated)
250ml of beef stock
1 tin (400g) of chopped tomatoes
6 tsp of chili powder
3 tsp paprika
3 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
1 tsp brown sugar
1 tbs oil
2 tsp tomato puree
1 tsp tobassco (optional)
200 ml of lager (light beer)
4 green chilies (birds eye) chopped finely.

Directions

Mix the chili powder, paprika, cumin, black pepper and salt in bowl
and set at one side.


STAGE 1

Add the oil to a large enough pan to hold all the ingredients and heat
to medium high.

Add the meat and cook until browned.

Drain excess oil.

Add onions to the meat and cook for a further 5 mins. Add garlic. Cook
2 mins

Add half of the spice mix set aside earlier.

Add tomator puree. Cook for approx 2 mins.

Add flour and stir. Heat through for 1 min.

Add the granulated sugar followed by the chopped tomatoes and beef
stock.

Soon as bubbles appear, turn heat to simmer. Simmer for 1 hour
minimum.

STAGE 2

Add the remaining spice mix from the bowl

Add the beer if using

Add the tobasco if using

Add the chopped green chilies

Add the brown sugar

Simmer 40 mins.

The result should be a smooth and spicy tasting chili dish.

Serve over steamed rice with a cooling side salad and optional soured
cream or garlic dip.

This should be served without the beans, but if you want the beans in
to make it Chili Con Carne, add a tin in the last 5-6 mins of cooking
just before serving.


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