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Chili Con Carne

The QUIK-FIRE Recipe - Chili Con Carne
Pan
Ovenproof dish
Meat Processor
 
  
Prepare BBQ (oven lid down), preheat to 150 deg C.
 
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.

Chop up the meat in the processor and add to the pan, cooking it until slightly browned.

Place the sun-dried tomatoes and chili 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, transfer to an oven proof dish with a lid,  transfer this to the BBQ oven for about 1-1/2 hours.
 
Add the red kidney beans 30 minutes before the end of cooking time.
 
2    Onions (medium size)
Olive Oil
1 Clove Garlic  
2 Level Teaspoons Chili Powder  
1 Heaped Teaspoon         Cumin (ground or
crushed Cumin Seeds)		  
Salt & fresh ground Pepper  
455 grams Chuck (minced or ground)  
200 grams Sun Dried Tomatoes in Olive Oil
1 Red Chili (fresh, deseeded and finely chopped)
2 x 400 grams Tomatoes (chopped)
1/2 Stick Cinnamon
5 Fluid ounces
 Water
1 x 400 grams Red Kidney Beans (drained)
 
 

  

  

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