Instructions: Melt the lard in a large heavy pot over medium-high heat. Add the onion and garlic and cook until the onion is translucent.

Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

Stir in the remaining ingredients up through the cloves. Bring to a boil, then lower the heat and simmer, uncovered, for 21/2 hours. Stir occasionally.

Stir in the green pepper and kidney beans and simmer, uncovered, for 1/2 hour longer.

Remove the cinnamon stick, bay leaf and, if possible, the cloves.

Taste and adjust seasonings.

Serves: 2

This recipe is highly recommended for a chilli newcomer. It has been known to warm the cockles of the heart and secure a long-lasting devotion. The cinnamon and cloves add a particularly nice flavour but remember to remove them before serving. Although the proportions listed produce a chilli-for-two (enough for one chili devotee plus one novice), they can be easily doubled to serve four.

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