Chili con Carne

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

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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)
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Fancy Chili

    Recipe courtesy of Trisha Yearwood