Chili con Carne

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sparkman

Guest
#1
Chili Con Carne

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 chuck, minced or ground
7 ounces sun-dried tomatoes in olive oil
2 jalapeno peppers, medium, de-seeded
2 (14 ounce) cans chopped tomatoes (I prefer Red Gold)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans dark red kidney beans, drained (400 grams)


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 in a dutch oven 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 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 of water. Season a little more, if need be.

Bring to the boil, cover with 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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Richie_2uk

Guest
#2
LOL Okay! is this a new spiritual Food recipe? Can I ask without sounding sarcastic, the point in the thread??