Chili con Carne

Ingredients for 5 servings:

• 2 large onions
• 1 clove(s) garlic
• Oil for frying
• 2 chili peppers, red
• 1 tsp, heaped cumin powder
• 2 tsp chili powder
• 800 g minced beef
• 3 can/n tomatoes, peeled, approx. 400 g each
• 1 cinnamon stick(s)
• salt and pepper
• 2 can/n kidney beans, approx. 400 g each
• Sambal Oelek, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

my favorite chili Jamie’s way

Dice the onions and garlic and sauté in hot oil for 5 minutes until softened. Add the chopped chili peppers with seeds, cumin, and chili powder, and sauté for another 2 minutes. Add the ground beef to the pot and fry over high heat until crumbly. Stir in the canned tomatoes and cinnamon stick, and season generously with salt and pepper. Simmer over medium heat for 90 minutes, stirring occasionally. Thirty minutes before the end of the cooking time, add the beans and season with sambal oelek, if desired (if it’s not spicy enough). Serve with white bread and a dollop of natural yogurt or guacamole. It tastes even better if you prepare the chili con carne the day before. Chef’s note: Since the comments repeatedly asked about the size of the cans of tomatoes and kidney beans, we added the quantities to the list of ingredients on August 13, 2018.