Chili con carne
Well-browned beef slowly simmered with onion, pepper, chili and cumin in a rich tomato sauce, finished with kidney beans.
Method
- 1
Heat 1 tbsp oil in a large casserole over high heat. Brown the beef in two batches, pressing it flat and leaving it until a dark crust forms, about 4 minutes per batch.
- 2
Lift the beef into a bowl, leaving the fat behind.
- 3
Lower the heat to medium, add the remaining oil, the onions and the pepper, and cook until soft and starting to brown.
- 4
Add the garlic and cook until fragrant.
- 5
Stir in the chili powder, cumin, paprika, oregano, cinnamon and tomato paste and cook until the paste darkens.
- 6
Return the beef and its juices, add the tomatoes and stock, and scrape up the browned bits from the bottom.
- 7
Bring to the boil, then lower the heat, partly cover and simmer gently, stirring every 15 minutes or so.
- 8
Stir in the beans and simmer uncovered until the sauce is thick enough to hold a trail from the spoon.
- 9
Season with salt, pepper and more chili powder if you want more heat.
- 10
Take the pan off the heat and let the chili rest before serving with rice, sour cream or grated cheese.
Notes
- Chili tastes better the next day. Cool it, refrigerate it and reheat it gently.
- A square of dark chocolate stirred in at the end deepens the sauce without tasting of chocolate.
- Chili powder blends vary in heat. Taste before adding more.
Equipment
Large heavy casserole with a lid, Wooden spoon