Chili con Carne

Total Time:
1 hr 55 min
5 min
1 hr 50 min

6 to 8 servings

  • 2 medium onions
  • 1 clove garlic
  • Olive oil
  • 2 level teaspoons chili powder
  • 1 heaped teaspoon ground cumin (or crushed cumin seeds)
  • Sea salt and freshly ground black pepper
  • 1 pound (455 grams) chuck, minced or ground
  • 7 ounces (200 grams) sun-dried tomatoes in olive oil
  • 1 fresh red chile, deseeded and finely chopped
  • 2 (14 ounce) cans chopped tomatoes (400 grams)
  • 1/2 stick cinnamon
  • 5 ounces water
  • 2 (14 ounce) cans red kidney beans, drained (400 grams)
  • If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).

  • Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.

  • Chop up the meat in the processor and add to the pan, cooking it until slightly browned.

  • Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.

  • Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.

  • Add the red kidney beans 30 minutes before the end of cooking time.

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