Chili Con Carnage PSP adalah sebuah game berkategori shooter yang dirilis oleh eidos pada tahun 2007. Permainan ini bercerita tentang sebuah peperangan antara seseorang dengan mafia. Bisa di bilang game ini hampir sama seperti james bond yang berada pada platform manapun. Walaupun game ini tidak terkenal seperti james.

• Publisher:
  Eidos Interactive
• US, EU
• Genre:
  Action
• February 16, 2007

Ramiro “Ram” Cruz, a wise man, after witnessing his father Ernesto being murdered (along with a kitten, as Ram’s birthday present for his father) in a very strange accident. Ramiro must seek revenge for his father as well as for the culprit to be responsible for the death of his father, creating a fierce massacre in the siege of local drug lord Cesar Morales. Ramiro is equipped with a huge arsenal along with special moves to fight.

Chili Con Carnage is a 3rd-person shooter video game that’s action and adventure, developed by Deadline Games and published by Sci Entertainment in Europe and by Eidos in North America. According to gamers, Chili Con Carnage’s predecessor, Total Overdose, was produced in 2005, but it is not so, Chili Con Carnage follows an unrelated title and story direction. The style and theme of the game is focused on Hollywood murders, you will flip a wall, spin around and nailed. The greatest strength of the game is that you can kill enemies using a variety of methods from direct shot in the head, face down, … to gain absolute technical points. Impressive is participating in frantic gun battles against funny enemies like ragged mercenaries, mutant super mama and even chickens but also the place where crazy action takes place, doesn’t make shooter lovers disappoint.

Unique 3D effects, vivid, realistic images, from the trenches of a drug city to the heart of a dense forest gives players a sense of freshness and authenticity. Coming to the game, users can set the mode from easy to difficult to suit their abilities. The hard mode is always more attractive, even for the most casual gamers or the most demanding gunmen. Admittedly, there are fun single-player experiences as well as fun party games. While it’s all great, the game’s control scheme is the only minor weakness. Since you don’t have an analogue stick, which means that you’re almost always shooting in the direction you’re moving, sometimes it’s hard to target and enemies even if they’re near you and fire at you. However, it is not so that it ruins the attractiveness of the game but adds to the difficulty of the game, making gamers feel more interesting. As long as you can play according to your rules, move slowly through the levels to be not surrounded, things will not be too bad and you will have a very refreshing experience.

Ingredients. 2 1/2 pounds beef chuck, cut into 1 inch cubes. 2 1/2 pounds pork shoulder, cut into 1 inch cubes. 1 tablespoon salt plus more to taste. Freshly ground black pepper. 1/3 to 1/2 cup olive oil. 2 large Spanish onions, chopped.

10 large cloves garlic, minced. 1/4 cup New Mexico red chilli powder. 2 tablespoons ancho chilli powder. 1 tablespoon ground cumin. 2 teaspoons oregano, crushed (preferably Mexican).

6 cups beef or chicken broth, homemade or low-sodium canned (see note). Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat.

Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.2.

Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan.

Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot.

Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.3. In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped coriander, shredded cheddar, minced fresh or sliced pickled jalapenos.Cook's Note: Try to avoid using canned beef broth because it can give the chili an unpleasant tinny taste.

The chilli tastes best if made a day a head, refrigerated, and reheated.