Name: Chili con Carne
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H50M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 6 to 8 servings
Cuisine: american
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 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.

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Chili con Carne

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