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.
2 medium onions
2 cloves of garlic
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)
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.