Tiger Mike's Mexican Chili Con Carne

1 kg of good thick minced beef (buy from Lee Frozen in Kg.Attap)

2 tbsp of veg oil

1 onion sliced

1 clove garlic, mashed

1 can tomatoes (buy Italian)

1 cup of water

1 tsp of salt

4 tsp of chili powder

1 tsp of oregano

Dash of white pepper

½ tsp of cumin powder

2 cans of kidney beans* or butter beans


Use a wok to brown meat in hot oil. Add oil ingredients except beans. Cover, bring to boil; reduce heat and simmer. Stir occasionally. Add more liquid as needed. Add beans and simmer for 15 minutes more. 6 servings. Use French bread.

* Kidney beans. Soak overnight. Still will not be soft. Pressure cook for 30 minutes. No pressure cooker, boil for one hour or more. Then add to meat.

I have some additional suggestions:
* 1 tbsp of olive oil and one tbsp of butter. Use unsalted Anchor Brand butter from NZ or President Brand from France.
* Include four bay leaves. Best buy is in Lee Frozen. The bay leaves packed by S'pore's Singlong are broken up. You can buy fresh bay leaves in the wet market. Say; " Daun Salam ada tak?"
* Add 1 tsp of Aromat powder. One container of Aromat will last you at least a year. Please share with your kakis. I use it for almost everything.

If you buy the uncooked kidney beans. You have to use the pressure cooker for 1/2 hour from the hiss. If not, buy the canned kidney beans in water for RM 2.99. I discovered that the best canned tomato is Tesco's Italian Peeled plum tomatoes.RM 2.65. 400g.
Suet Fun, one can of Bud is RM 9.95. Lost the smell of hops and the taste is slightly reduced. Bad traveller.
Once the minced meat is cooked, bang in the beans and allow 10 minutes and serve. If kiddies are eating add green peas. Decor with coriander or mint leaves.