2 pounds lean ground beef (1kg)
One 28 oz can Italian tomatoes (796ml)
1 green pepper, chopped
1 can red kidney beans (400ml)
3 - 4 medium onions, chopped
One 14 oz can tomato sauce (400ml)
2 pkgs Oxo beef bouillon, or equivalent
olive oil
grated cheddar cheese
2 tbsp chili powder (30ml)
1/8 tsp paprika (.5ml)
1/8 tsp cayenne pepper(.5ml)
10 small tortillas
Sauté beef in a little oil, add onions and cook till beef is browned. Add green pepper and cook for five minutes more. Put meat mixture into a colander and pour liquid from canned tomatoes over the beef to drain away excess fats. Drain. Return to clean pan and add all other ingredients, except the kidney beans. Heat to boiling and then cover and simmer on low heat for 45 minutes. Stir in kidney beans and simmer a few minutes longer.
Lightly oil 10 ramekins and line with the tortillas, allowing the tops to 'flower out' as in the photograph. Spoon the chili into the tortillas and top with grated cheddar cheese.
Bake for 30 minutes at 350°F or 180°C until cheese is starting to brown and tortillas are crispy.
These can be served inside the ramekins or removed carefully.