scratch-mark

Chili Con Carne, Expat Style

I've always been a big fan of making basic chili con carne with beans, starting with canned chili beans, then add meat and other stuff to make it actually good!

Being an expat makes that skill a pretty good thing. While there are some decent farang (Thai racial slur for white person) restaurants here that serve up chili, it's expensive and usually not up to my standards.

Now, doing this is near to impossible out in the rural countryside. There just aren't these things in any store—not even the ground beef. You can get beef, but you would have to hand chop it, like making steak tartare. Of course, you could make Texas chili and have cubed beef—just braise it long time. In Bangkok or a few other metro areas, a cinch. Otherwise, you can order everything but the ground beef online (I use Lazada).

Rawai Beach, southern Phuket, makes everything available, generally. While I would prefer to start with either Dennison's or Stagg, all they have is Bush's. I loathe their baked beans—which should be called candied beans—but we'll see.

Recipe

This content is for Annual Subscription and Monthly Subscription members only and is a preview. Login or Join to access the rest, as well as all Premium Member content.
Login Join Now

Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
Pinterest118k
YouTube798
YouTube
Follow by Email8k
RSS780