Chili con carne (for 4 persons)


  • 2 medium onions
  • 1 clove garlic
  • Olive oil
  • 2 teaspoons chilli powder
  • 1 heaped teaspoon ground cumin (or crushed cumin seeds)
  • Sea salt and freshly ground black pepper
  • 455 grams chuck, minced or ground
  • 200 grams sun-dried tomatoes in olive oil
  • 1 fresh red chilli, deseeded and finely chopped
  • 400 grams cans chopped tomatoes
  • 1/2 stick cinnamon
  • 5 table spoons water
  • 400 grams cans red kidney beans, drained


  • If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
  • Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli 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 Chilli 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, 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.
  • Add the red kidney beans 30 minutes before the end of cooking time.