Chillie Con Carne is seen as a Eurasian Cristang dish in KL. It is gaining popularity for a couple of recent developments: Fast food on a hamburger similar to a "Sloppy Joe"; and this is being sold by a popular and well known Cristang restaurant there.

I don't know if their recipe was originally developed by the Portuguese Melakan or if it's an imported and recent dish from the US? Chile Con Carne as its well known is an American creation with Spanish input but there maybe a similar recipe within the traditions of the Cristang and has become popularly known as "Chillie Con Carne"

  • 2 cans 450 ml (15 oz) each, red kidney beans.
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 green bell pepper, chopped
  • 450 gm (1 lb) minced lean beef  (may use lean pork or skinned ground chicken meat)
  • 1 can 410 gm (14.5 oz)) tomatoes
  • 1 can green jalapeno chillies or 230 gm (8 oz) fresh jalapenos (classified as mild heat)
  • 1 teaspoons finely chopped Thai chillie, (classified as moderate heat) optional
  • 1 can 230 gm (8 oz) tomato sauce
  • 2 teaspoon chillie powder
  • 2 teaspoon of curry powder
  • 1½ teaspoons salt
  • paprika to add colour intensity.
  • dash ground cloves
  • salem leaf ( true bay leaf could be substituted and works well, the flavours are markedly different between the salem leaf and other "bay leaves")
  1. In a large heavy based pot, brown the onion, bell pepper and ground beef in the oil.
  2. Break up the clumps of meat that form to allow a uniform searing. This produces the best meat flavour for the dish
  3. When the meat is cooked and dispersed add the tomatoes, tomato sauce,  green chillies, Thai chillies and seasonings.
  4. Cover and simmer for 1½ hours, adding a little water if needed to keep from sticking. Check and stir frequently.

In a style similar to the Cristang dish Pang Susis, the Chile Con Carne can be used as the filling for these stuffed buns and well worth the effort in making and their subsequent enjoyment. ? name?