I gave Charlie some of my leftover rogan josh to sample...he licked it, then picked the piece of chicken off his dish, and flung it across the kitchen. Ah well...everyone's a food critic these days. 
Chilli con carne is a purely American dish. It is thought to have been invented by the poorer residents around San Antonio, Texas, in the early 1800's. Because meat was expensive, even back then, poor Texans combined it with rice--which later in the late 1800's became beans--and a sauce. Most people today are completely unaware that chilli was orignally made with rice...even the US cavalry in the southwest is recorded as using rice in their original chilli served to the soldiers. When and how chilli came to be made solely with beans, is unknown.
Today, it has gone from a staple dish on ranches, western cafes and roundup chuckwagons, to an all-American favourite, even crossing international boundries, and being found in parts of Europe...but not in Mexico, oddly enough.
SANTA FE CHILI
1 pound ground beef (mince)
1 large sweet or yellow onion, chopped
1 jalapeno pepper, seeded and chopped (optional--remember to use gloves if you do use it!)
1 1/2 cloves garlic, minced
2 tablespoons unsweetened cocoa powder
1 1/4 tablespoons chilli powder
1 1/4 teaspoons ground cumin
1/2 teaspoon of salt
1/4 tsp cayenne pepper (optional)
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
1 15 oz can tomato sauce
1/2 cup diced tomatoes (canned or fresh)
1/2 cup beef broth (add more if desired, for thinner chilli)
4 cloves garlic (optional)
sour cream (optional)
cheddar cheese, shredded (optional)
In a dutch oven or stock pot, brown ground beef. Drain off fat, and stir in all but last two ingredients. Bring to a boil. Reduce heat to low, and simmer for 1 to 1 1/2 hours, stirring occasionally.
Ideally, this should be served in wooden bowls--but can be served in any type of bowl...however, if using wooden bowls, take 4 peeled cloves of garlic, and rub them on the inside of the bowl, just before serving.
Top chilli with dollops of sour cream and shredded cheddar cheese.
SWEET AND SPICY CHILLI CON CARNE
1 1/2 pounds ground beef
2 14 ounce cans of vegetable or tomato juice
1 large sweet or Spannish onion, chopped
2 cans pinto or kidney beans, drained
1/2 cup brown sugar
1 1/2 tablespoons chilli powder
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Brown ground beef in a dutch oven or stock pot. Drain off fat, stir in remaining ingredients and bring to a boil. Reduce heat to simmer, and cook for 40 to 50 minutes over low heat, stirring from time to time.
NEVADA ANNIE'S REAL COWBOY CHILLI!
--this IS what real cowboys are served on many contemporary western ranches:
1/2 c Lard
3 Onions,med,coarsely chopped
2 Bell pepper(s)
2 Celery stalks,coarsely chop
1 tb Jalapeno peppers,pickled
8 lb Beef chuck,coarse grind
2 cn Stewed tomatoes(15oz ea)
1 cn Tomato sauce(15oz ea)
1 cn Tomato paste(6oz ea)
8 tb Red chile,hot,ground
4 tb Red chile,mild,ground
2 ts Cumin,ground
3 Bay leaves
1 tb Hot pepper sauce,liquid
Garlic salt(to taste)
Onion salt(to taste)
Salt(to taste)
Pepper,fresh grnd(to taste)
4 oz Beer
Water
1. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent.
2. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
3. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings
