Tuesday, 2 October 2012

Chili Con Carne

Malaysian: Bebola daging berkuah pedas


6 Ounces hotdogs
2 Cups chopped onion
1 Cup chopped green bell pepper
8 Garlic cloves, minced
1 lb ground sirloin (daging lembu batang pinang)
1 JalapeƱo pepper, chopped
2 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon ground cumin
3 Tablespoons tomato paste
1 Tteaspoon dried oregano
1⁄2 Teaspoon freshly ground black pepper
1⁄4 Teaspoon salt
2 Bay leaves (beli dari TESCO)
1 1⁄4 Cups fruit juice
2 (28-ounce) Cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) Cans kidney beans, drained (can add baked beans)
1⁄2 Cup (2 ounces) shredded reduced-fat sharp cheddar cheese


1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

2. Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in fruit juice, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese.

Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).