Chilli Con Carne
- an intuitive recipe -
by Jose Kahan and many friends (or guinea pigs!)
V. 2.0

Motto:
     "C'est toujours bon de manger epice mais pas en meme temps"
      Damian Legeard.

Ingredients:

* 150-200 gr grounded beef meat
* 1 tin kidney beans (aka red beans)
* 2 Fresh tomatoes 
* 1 large onions 
* 3 cloves garlic 
* Dried chilli peppers
* Fresh chilli peppers, chilli powder or chilli sauce 
* Tomato sauce
* Lemons 
* Assorted spices (herbs, cumin, ...) 
* Oil 
* Water 
* Water bottles

Quantities? It depends on how much you want to eat and also on how
spicy! Calculate your usual meat doses; if a can of beans seems to much
for you, then use 3/4 of it. It's very intuitive, sorry about it. If
you cook too much, keep it for next day ( but make sure to cook enough
for NEXT day also :) )

Instructions

(1) Separate the meat into little pieces; add some spices to it and a
little juice to season it. Mix up a little and wait some minutes so
that the meat absorbs your seasoning.

(2) Put very little oil in a frying pan and place the pan over the
fire. When it's hot add the meat; turn with a wooden spoon. Remove meat
when it's about half done. Don't add too much oil as the meat is
natural greasy.

(3) Cut onions, garlic, and tomatoes into exotic patterns, such as
lines, squares, etc. Make thin little pieces (you're going to eat them,
not to frame them). Put a little oil in a cooking pot. It must at least
cover the bottom. Cook at medium heat. When it's hot then add the
following, making a little pause each time onions, garlic, tomatoes,
and peppers.. At the same time add the spices: lemon juice, chilli
sauce, tomato sauce, etc.  Make sure that the onions and garlic don't
get overcooked;remove the pot if necessary from the fire from time to
time. When you appreciate they are almost cooked add some water and
stir. Ease the fire a bit. Wait around 5 minutes.

(4) Open the bean cans; add the beans and the meat to the pot. If you
think it's quite dry, add more water, but not too much: you're trying
to make a chilli, not a soup. Stir to mix the ingredients. Try
squashing some of the beans against the inside walls of the pot using
the spoon; this gives a good and taste to the dish. Let the experiment
rest around 25-30 minutes, stirring  it (and squashing it if you feel
like it) from time to time. If you find it's becoming too gooey and
dry, don't hesitate to add a little water. Taste it occasionally to
verify it's not overcooking.

(5) When you think it's almost done, taste it; if you find it's not
enough spiced, it's the right moment to add more hot chilli sauce. Stir
a bit and let it simmer over the fire for ten more minutes.

(6) Take the pot out of the fire. Place dishes, and if you think you
spiced it too much, place the water bottles near to you.

Bon appetit!

Notes

The seasoning is very intuitive. You have to try it to know what you
like.

Don't overspice if you don't want to risk Montezuma's revenge.

I acknowledge the help of Zazie in putting the finishing touches to
this recipe.