Chili con Carne (y Frijoles)

• 3 tablespoons butter (36 grams olive oil)
• 1 large onion, minced (about 6 oz.wt.)
• 2 cloves garlic, crushed
• 1 pound ground beef
• 1/8 teaspoon basil
• 1 small bay leaf
• 1/4 teaspoon cayenne
• 2 tablespoons chili powder
• 1/2 teaspoon celery seed
• 1 teaspoon ground cumin
• 1 1/4 teaspoons salt (depending on saltiness of chili powder, tomatoes)
• 1 1/3 cups canned tomatoes (302 grams)
• 1 sweet green pepper, minced
• Water
• 16-ounce can small red, pinto, or kidney beans
• 2 eggs
• Butter

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

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.

Serves 4 to 5