THE SMITHS BIG COOK BOOK

CHILI CON CARNE

1 medium onion
1 clove garlic,

Olive oil

2 level teaspoons hot chili powder

1 heaped teaspoon ground cumin

Sea salt and freshly ground black pepper

1 pound (455 grams) chuck or ground Beef

7 ounces (200 grams) sun-dried tomatoes in olive oil

1 fresh red chili, deseeded and finely chopped

2 (14oz) cans chopped tomatoes (400 grams) 1/2 stick cinnamon 5 ounces water

1 (14oz) can red kidney beans, drained
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1: preheat the oven to 300 degrees F (150 degrees C).

2: 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.

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 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.

6: Add the red kidney beans 30 minutes before the end of cooking time. If you are going to heat up the chilli at a later time, add the kidney beans when re-heating only.