Ultimate Chili Con Carne
300kcal
Ingredients
- 2 onions, chopped
- 4 clove garlic, crushed
- 3 tablespoon olive oil
- 2 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 dash Sea salt and cracked black pepper
- 3 bay leaves
- 1 pound organic ground beef
- 2 tablespoon hot paprika
- 4 tablespoon hot chili powder
- 5 tablespoon malt vinegar
- 3 tablespoon sundried tomato puree
- 3 tablespoon tomato puree (or just use 6 tbsp tomato puree if don’t have sundried tomato paste)
- 2 can of diced plum tomatoes (14 oz)
- 1 19 oz cans red kidney beans (19 oz)
- 1 19 oz can black beans (19 oz)
- 300 milliliter good quality red wine
- 2 cup fresh cremini mushrooms, sliced
- 1 red pepper, diced
- 1 dash Tabasco
- 2 cup long grain rice
- 1 Aged cheddar, grated
Method
- Heat 3 tbsp olive oil in a large heavy saucepan or casserole dish. Add garlic and onion and sauté until softened. Add cumin, oregano, sea salt, cracked black pepper, and bay leaves and cook for 2 minutes. Add ground beef and brown all over.
- In a small bowl, mix malt vinegar, paprika and chili powder together. Add to beef and stir for 1 minute longer. Add tomato puree, diced tomatoes, red kidney beans and wine. Add mushrooms, red pepper and red chili and season again.
- Bring to a boil, then reduce heat and allow to simmer for 1.5 to 2 hours, stirring often. Serve alongside boiled long grain rice, grated aged cheddar, and Tabasco and crème fraiche.