Chili con Carne with Cheese Quesadillas

3 tablespoons (45ml) olive oil

1 large onion, minced

4 garlic cloves, minced

2 pounds (1Kg) ground beef & pork

2 cups (400g) canned tomatoes with juices

1 green pepper, chopped

1 cup (240ml) water

2 tablespoons chili powder 

1 teaspoon ground cumin

1 tablespoon dried oregano 

pinch cayenne

1 bay leave

1/2 tablespoon brown sugar

salt and pepper to taste

1 can of kidney beans

1. Heat the olive oil, add the onions and garlic and sauté until golden brown. Add the meat and brown

2. Add the remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, until sauce is as thick as desired, or about 3 hours. Add a can of kidney beans and just heat through         

Quesadillas

Heat a skillet on medium heat. Add a small amount of oil and spread on bottom of pan. Place a tortilla in the pan, add your preferred cheese on top.  Cover pan.

When the cheese has melted, fold the tortilla in half

Serve Chili with sour cream