- 2 pounds lean prime steak cut into cubes, or ground beef (1kg)
- 3 - 4 medium onions, chopped
- 4 cloves garlic, crushed
- olive oil
- 1 medium - large green pepper, chopped
- 28 oz can Italian tomatoes (796ml)
- 14 oz can tomato sauce (400ml)
- 2 pkgs Oxo beef bouillon, or equivalent
- 2 tsp (10 ml) Worcestershire Sauce
- 2½ tbsp chili powder (37ml) or equivalent quantity of hot chili peppers ground with 1 tsp cumin seeds (5ml)
- 1/8 tsp paprika (.5ml)
- 1/8 tsp cayenne pepper (.5ml)
- salt and pepper to taste
- 1 can red kidney beans, drained (400ml)
- 28 gram chunk of non-sweetened dark chocolate (optional)
Sauté beef in a little oil, add onions and garlic and cook till beef is browned. Add peppers and cook for about five minutes more. Add canned tomatoes and their liquid, along with all the other ingredients except the chocolate and the kidney beans. Break the tomatoes down into chunks.
Heat to boiling, add the chocolate and stir till dissolved, then cover and simmer on low heat for 45 minutes to an hour.
Taste for spiciness, if it is too spicy, you can tone it down by the addition of some fresh squeezed lime juice, or by serving with sour cream as a side-dish. Stir in kidney beans and simmer 15 minutes longer.
Serve with tortillas, roti, or naan and sweet corn on the cob or salad. Green onion raita makes a great side-dish for chili!