This genuine rendition of chili con carne is best with tender cubes of meat. Accompany chili con carne with frijoles, tortillas, and salsa.
Grill the garlic with the skin in a hot dry pan (5-10 min).
Rinse meat. In a casserole dish, place the meat with garlic, pricked onion, bay leaf, and salt. Add enough cold water to cover.
Bring to the boil and skim surface clean. Let simmer for one hour and set aside.
Heat a cooking dish over medium heat. Combine oil, chili spice, and chopped onion. Cook and stir constantly for five minutes.
Add drained meat and tomatoes. Cook for five minutes.
Add enough stock to make a smooth, creamy sauce. Let simmer 1/2 hour over low heat.
Garnish just before serving.