Shows
In the Kitchen
Chili con Carne
- Level: Easy
- Total: 1 hr 55 min
- Prep: 5 min
- Cook: 1 hr 50 min
- Yield: 6 to 8 servings
Share This Recipe
- Level: Easy
- Total: 1 hr 55 min
- Prep: 5 min
- Cook: 1 hr 50 min
- Yield: 6 to 8 servings
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
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Amanda Freitag
Turkey Chili
32m
Easy
CLASS
PREMIUM
Beekman Boys
Beef Chili Masala
24m
Easy
CLASS
PREMIUM
Sunny Anderson
Sunny's Brooklyn Beef Patties
37m
Intermediate
CLASS
PREMIUM
Kevin Gillespie
Chili Slaw Dogs
8m
Easy
CLASS
Take a Class on
Food Network Kitchen
Stuart O'Keeffe
Chili con Queso
20m
Easy
CLASS
Christy Vega
Mexican Chili
23m
Easy
CLASS
