Chili con Carne

6-8 servings


Ingredients:

2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chilli powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
455 grams chuck, minced or ground
200 grams sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (400 grams) cans chopped tomatoes
1/2 stick cinnamon
148 ml water
2 (400 grams) cans red kidney beans, drained


Method:

1. Preheat the oven to 150°C (300°F).
2. Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning.
3. Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
4. 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.
5. Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1½ hours or transfer the pan to the oven for about 1½ hours.
6. Add the red kidney beans 30 minutes before the end of cooking time.