Heat butter or oil in a skillet. Add the onion and garlic and cook until golden brown.

Add meat to skillet and cook until it looses its red color.

Transfer meat mixture to a large saucepan and add tomatoes, green pepper, seasonings, and enough water to thin mixture to a sloppy consistency. Bring to boil, reduce heat and simmer, uncovered, 30 minutes.

Drain and rinse the canned beans. Add beans, and more water if necessary, to chili and heat through.

Meanwhile fry the eggs in butter until cooked through. Chop coarsely.

Serve the chili on beds of boiled white rice with chopped fried egg strewn over the top. Serve with about 8 ounces of raw vegetables, or another cooked vegetable.

Serves 4 to 5

Craig Claiborne, The New York Times Cook Book, 1961, Chili con Carne