Jimmy Con Carne

For breakfast this morning I was told we decided to visit Siobhan's family in Belfast for a few days. Sadly, this will mean that by Tuesday I shall probably have lost the will to live. I am a meat eater, I have contacts in the east end of Glasgow. I drink alcohol, I religiously follow Celtic fitba club, I drink alcohol and I have been known to scratch my man bits (discreetly) whenever the need arises. Oh, by the way, I drink alcohol.

In protestant Ballymena, all of the above are duly frowned upon. I am expecting some serious disdain as well as one or two awkward moments should my deeply superlative christian brother-in-laws decide to debate my three... least... favourite... things,

R*ngers FC (now happily deceased)
The Church of Ireland
The benefits of instant mash

As it looks as though I shall be enjoying some heat, all be it away from the sun, I thought I would leave you to try some of your own. Enjoy.

Chili Con Carne

2 large Spanish or Italian dry cured pork sausages

2 large Spanish onions finely chopped 

1 chopped green bell pepper

8 garlic cloves,

1 lb finely shredded sirloin steak 

1 jalapeño pepper, chopped

2 tablespoons chili powder

2 tablespoons brown sugar

1 tablespoon ground cumin

3 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 bay leaves 

2 glasses of Merlot or decent Sangria

2 pints of cold lager

2 tins peeled tomatoes, undrained and coarsely chopped

2 tins kidney beans, drained

 

Remove the casings from the sausages. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook for 8 minutes or until the sausage and beef are browned, stirring to crumble.

Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Drink the first cold lager. Stir in the wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Drink the second pint of lager. Uncover and cook for 30 minutes, again stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Like most chili's, this version tastes even better the next day. Save me some, reet?