Chilli Con Carne - by Jose Kahan and many friends v2.0

http://www.io.com/~wallen/chili/contributed.html#12

Motto 
"C'est toujours bon de manger epice mais pas en meme temps" - Damian Legeard

Ingredients 
150-200 gr grounded beef meat 
1 tin kidney beans (aka red beans) 
2 Fresh tomatoes 
1 large onions 
3 cloves garlic 
Dried chilli peppers 
Fresh chilli peppers, chilli powder or chilli sauce 
Tomato sauce 
Lemons 
Assorted spices (herbs, cumin, ...) 
Oil 
Water 
Water bottles 

Quantities? It depends on how much you want to eat and also on how spicy! 
Calculate your usual meat doses; if a can of beans seems to much for you, then 
use 3/4 of it. It's very intuitive, sorry about it. If you cook too much, keep it for 
next day ( but make sure to cook enough for NEXT day also :) ) 

Instructions: 

(1) Separate the meat into little pieces; add some spices to it and a little juice to 
season it. Mix up a little and wait some minutes so that the meat absorbs your seasoning. 

(2) Put very little oil in a frying pan and place the pan over the fire. When it's hot 
add the meat; turn with a wooden spoon. Remove meat when it's about half done. 
Don't add too much oil as the meat is natural greasy. 

(3) Cut onions, garlic, and tomatoes into exotic patterns, such as lines, squares, etc. 
Make thin little pieces (you're going to eat them, not to frame them). Put a little oil in 
a cooking pot. It must at least cover the bottom. Cook at medium heat. When it's hot 
then add the following, making a little pause each time onions, garlic, tomatoes, and 
peppers.. At the same time add the spices: lemon juice, chilli sauce, tomato sauce, etc. 
Make sure that the onions and garlic don't get overcooked;remove the pot if necessary 
from the fire from time to time. When you appreciate they are almost cooked add some 
water and stir. Ease the fire a bit. Wait around 5 minutes. 

(4) Open the bean cans; add the beans and the meat to the pot. If you think it's quite 
dry, add more water, but not too much: you're trying to make a chilli, not a soup. Stir 
to mix the ingredients. Try squashing some of the beans against the inside walls of the 
pot using the spoon; this gives a good and taste to the dish. Let the experiment rest 
around 25-30 minutes, stirring it (and squashing it if you feel like it) from time to time. 
If you find it's becoming too gooey and dry, don't hesitate to add a little water. Taste it 
occasionally to verify it's not overcooking. 

(5) When you think it's almost done, taste it; if you find it's not enough spiced, it's the 
right moment to add more hot chilli sauce. Stir a bit and let it simmer over the fire for 
ten more minutes. 

(6) Take the pot out of the fire. Place dishes, and if you think you spiced it too much, 
place the water bottles near to you.