S
sparkman
Guest
Chili con Carne
2 medium onions
1 clove garlic
Olive oil
2 level teaspoonschili powder
1 heaped teaspoonground cumin (or crushed cumin seeds)
Sea salt and freshlyground black pepper
1 pound chuck, mincedor ground
7 ounces sun-driedtomatoes in olive oil
2 jalapeno peppers,medium, de-seeded
2 (14 ounce) canschopped tomatoes (I prefer Red Gold)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans darkred kidney beans, drained (400 grams)
If you are going touse the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onionsand garlic in the food processor and fry in some olive oil in a dutch ovenuntil softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat inthe processor and add to the pan, cooking it until slightly browned.
Place the sun-driedtomatoes and peppers 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 ofwater. Season a little more, if need be.
Bring to the boil, coverwith a lid, then either turn the heat down to simmer and cook for 1 1/2 hoursor transfer the pan to the oven for about 1 1/2 hours.
Add the red kidneybeans 30 minutes before the end of cooking time.
2 medium onions
1 clove garlic
Olive oil
2 level teaspoonschili powder
1 heaped teaspoonground cumin (or crushed cumin seeds)
Sea salt and freshlyground black pepper
1 pound chuck, mincedor ground
7 ounces sun-driedtomatoes in olive oil
2 jalapeno peppers,medium, de-seeded
2 (14 ounce) canschopped tomatoes (I prefer Red Gold)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans darkred kidney beans, drained (400 grams)
If you are going touse the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onionsand garlic in the food processor and fry in some olive oil in a dutch ovenuntil softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat inthe processor and add to the pan, cooking it until slightly browned.
Place the sun-driedtomatoes and peppers 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 ofwater. Season a little more, if need be.
Bring to the boil, coverwith a lid, then either turn the heat down to simmer and cook for 1 1/2 hoursor transfer the pan to the oven for about 1 1/2 hours.
Add the red kidneybeans 30 minutes before the end of cooking time.