Chili Con Carne

When I was in primary school, I remember lunchtime being somewhat like a buffet spread among me and my friends. There were 6 of us friends and we would bring out our "baon" or the food we bring from home because our parents wanted to monitor what we were eating. Usually mine would be porkchops and rice, tocino ( sweetened cured pork) and rice, or the leftover food from dinner. But I had one friend who always had the coolest "baon" in my opinion. And there's this particular dish that quickly became a favorite, Chili con Carne. Everyone wanted to swap with her, especially me.

The years have passed, and sadly I have lost touch with my lunchtime buddies but the memory of this dish still remains. I found this recipe online and it came very close to what my friend used to have in lunchbox.

Oil (I use coconut oil) 2 tablespoons
Garlic, minced 2 cloves
Onion, minced 1 whole
Cumin, ground 1 teaspoon

Coriander, ground 1 teaspoon

Oregano, ground 1 teaspoon

Chili powder or cayenne 1 teaspoon

Bay Leaves 2 pieces
Ground Beef 250 grams

Crushed Tomatoes 500 grams

Red kidney beans 200 grams, soaked overnight

White beans 200 grams, soaked overnight

Chicken Stock 1 liter

Corn Kernels, canned, drained 100 grams

Salt, Pepper to taste

Cheese, grated for garnish

Heat oil in a pot over medium heat, add in minced onions, saute until translucent. Add in the garlic and cook until fragrant. Add beef and the spices. Cook until beef is no longer pink about 5 minutes.

Add in the soaked beans and the crushed tomatoes. Cover with chicken stock and cook until beans are tender, this can take from 30-45 minutes.

When beans are tender add the corn kernels and season with salt and pepper. I prefer to cook it further until the liquid is reduced. Serve hot. Top with grated cheese and parsley.