Chili con carne

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Ingredients

• 1 lb (500 g) ground beef
• 2 cups (400 g) kidney beans
• 2 large (400 g) tomatoes
• 2 tbsp olive oil
• 3 tbsp (40 g) butter
• 1 clove garlic
• 3 large onions
• About 10 basil leaves
• 1 tsp chili powder or 2 red chili peppers, deseeded and chopped
• Salt, pepper

Preparation

• Soak the kidney beans in water before using them
• Cook the beans in a saucepan filled with salted water
• Cook for 1 hour on a low boil
• Peel, clean and slice the onions
• Wash and peel the tomatoes, and chop them into small pieces
• Wash and chop the basil
• Melt the butter and olive oil in a saucepan over a high heat
• Add the onions and let them soften and brown
• Crumble in the ground beef and cook until browned
• Add the basil, finely chopped garlic and tomatoes
• Stir well
• Add the kidney beans to the pan with the chili powder or 2 chopped red chilies
• Add salt and pepper to suit
• Allow to simmer for 45 minutes, stirring regularly
• Serve nice and hot, accompanied by some nice, thick slices of toasted bread rubbed with garlic.

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