microcosm

1 onion
1 clove of garlic
150 g of bacon
250 g chopped meat (pork)
2 cans of beans
a litre of tomato-ginger sauce (released erlier here)
a bell pepper
a habanero (be careful with it because it's really hot)
3 spoons of honey
tomato purree (if needed)
olive oil
salt, pepper, coriander, majoran

This recipy is the result of my thoughts how the cowboys would have cooked it in the wild west. I can imagine, that they have done it pretty easy with common ingredients and without any kitchen and just a pot ahead on the fire.

A day before you cook the chili, remove the cores and chester out of the habanero. Cut it into small pieces and lay it in the honey. Put it into your fridge until you use it.

You need a pan and a large pot. Peel the onion and the garlic and chop them in very small pieces, do the same with the bacon. Peel the bell pepper, cut it into halves and remove the cores and zesters, chop it too. Spice the meat with salt and pepper and roast it gently with some olive oil in the pan. Also roast the onion, garlic, bell pepper and the bacon with some olive oil in the pot. When the meat has some colour move it into the pot. Add the beans (filtered, no fluid of the can) and overspread it with the sauce. Stir the habanero-honey-mix in and let it gently cook for half an hour. Then it's time to check - if the chili is too fluently, stir some tomato purree in. Season it with salt, pepper, coriander and majoran. Let it simmer for another 10 minutes.

The result is a chili con carne which looks similar to the ones in Spencer/Hill-movies. It tastes sweet first and then you will become aware of the habanero...