Chilli Con Carne OAMC

• 3 lbs pork shoulder, cubed, fat removed
• 3 tablespoons malt vinegar
• 1 tablespoon sugar
• 8 tablespoons oil
• 2 bay leaves
• 2 pints water (note ( British pints are 20 ounces, versus 16 for American)
• 2 garlic cloves, crushed
• 2 chopped onions
• 2 green chili peppers, deseeded, chopped
• 2 teaspoons chili powder
• 2 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 2 teaspoons sesame seeds
• 6 tablespoons tomato puree
• 2 (14 ounce) cans tomatoes
• 2 (14 ounce) cans kidney beans, drained and rinsed

1. Season pork with vinegar and sugar.
2. Leave to marinate 20 minutes.
3. Heat oil in large, heavy-based pan.
4. Fry meat 5 minutes until lightly browned.
5. Add bay leaves and water.
6. Simmer 1 1/5 hours until tender.
7. Process garlic, onions, chillies until finely chopped.
8. Drain liqud from the meat.
9. Add onion mixture, chilli powder, cayenne poepper,oregano, marjoram, sesame seeds, tomato puree, tomatoes and kidney beans.
10. Stir well until all ingredients are well mixed.
11. Cook, uncovered, for 20 mnutes, stirrion.
12. Cool, dividing among foil trays, leaving headspace.
13. Seal and label.
14. Use within 6 months.
15. Reheat from frozen, covered (400 F, 200 C, Gas 6) for 35 minutes.
16. Obviously, if you are using plastic, don't stick the damned thing in the oven.
17. (That was not part of the original recipe.
18. That's me).

pork shoulder, malt vinegar, sugar, oil, bay leaves, water, garlic, onions, green chili peppers, chili powder, cayenne pepper, oregano, marjoram, sesame seeds, tomato puree, tomatoes, kidney beans

Taken from www.food.com/recipe/chilli-con-carne-oamc-441164 (may not work)