Wednesday, March 19, 2008

Chili Con Carne


I've been making this chili for a few years now, it started out as Jamie Oliver's chili con carne recipe from the Naked Chef series but I've changed some ingredients so it's more to our liking. I also added Dutch processed cocoa powder, which might seem odd but it adds a nice deep flavor to the dish! I prepare this dish in a large Le Creuset Dutch oven.

Ingredients:
2 medium onions
2 cloves of garlic
olive oil
2 heaped teaspoons chili powder
1 heaped teaspoon ground cumin
sea salt and freshly ground black pepper
1 pound (455 grams) lean minced beef
7 ounces (200 grams) sun-dried tomatoes in olive oil
2 chipotles in adobo sauce
2 (14 ounce) cans chopped tomatoes (400 grams)
1 stick cinnamon
2 teaspoons Dutch processed cocoa powder
2 (14 ounce) cans red kidney beans, drained (400 grams)


Serve with:
corn chips
grated cheese
sour cream

Preparation:
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.

Add the meat to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes
with the oil and chipotles in the processor and blend to form a paste. Add this to the beef with the tomatoes and cinnamon stick. Season a little more, if needed.

Bring to the boil, cover with greaseproof paper and a lid, then turn the heat down to simmer for 1 1/2 hours.
Add the red kidney beans and remove the cinnamon stick 30 minutes before the end of cooking time.

Serve the chili with grated cheese and a dollop of sour cream on top and serve corn chips at the side.

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