Chili con Carne

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Make a day early and let sit in the fridge for even better flavor.

Ingredients

1 or 2 lb. really nice chuck steak or similar, cut into thin strips
Oil for sautéing
A couple of onions, chopped
A couple of garlic cloves, smashed
1 tsp. of chili powder or more if you like it very hot
1 tsp. dried Oregano
1 tsp. ground cumin
1 can of tomatoes
1/2 the can of water
1 can red kidney beans (chick peas may be substituted, but the texture is quite different)
Salt and pepper to taste

Directions

Pour some oil into a frying pan and sauté the meat strips off in at least two batches, otherwise the juices will begin to run. Transfer to a largish pan, as you go. Add a tad more oil in the frying pan and sauté first the onions and, when they are nearly golden add the garlic and keep stirring, then add the chill powder, oregano and cumin, and cook a few minutes to bring out the flavor. You must keep stirring so it won’t burn. Add the tomatoes and 1/2 can of water; scrape up any sticky bits off the pan into the tomato sauce before pouring over the meat in the saucepan. Add salt and plenty of ground pepper, cover and simmer very slowly for 3 hours, stirring occasionally to be sure nothing is sticking and if necessary add a little more water. Drain the can of beans, add and heat through for about 15 minutes. This dish improves with keeping overnight in the fridge.