Chilli con carne

Ingredients

• 3 tbsp olive oil
• 500g minced beef
• 3 garlic cloves, crushed
• 1 large onion
• 3 sticks celery
• 1 red pepper
• 1 x 400g can red kidney beans
• 2 x 400g cans chopped tomatoes
• 2 bay leaf
• 1 beef stock cube

For the sauce
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1 tsp balsamic vinegar
• 1 tsp paprika powder
• 1/2 tsp cinnamon powder
• 1/2 tsp salt
• A bit of black chocolate (8 to 10g)
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• a dusting of pepper

• 2 tsp chili powder or 2 tbsp Sriracha (optional)

Instructions

• 1. Peel and finely chop the onions, garlic, celery. For the red pepper, remove the seeds then roughly chop.
• 2. Add olive oil in a large, heavy saucepan and fry the garlic, the onion and then the celery until softened. Also add minced beef and saute with a wooden spoon.
• 3. Add the tomato tins, tomato paste and all sauce ingredients. Stir until combined. You can put chili at this moment if you want. Then add chopped red pepper. Bring to a simmer, cover with lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
• 4. Add the kidney beans. Cook for a another 15 mins, uncovered. Season with salt and pepper, if needed.
• 5. Serve with steamed rice or bread fresh from the oven!

https://atelierlalune.com/2015/11/chilli-con-carne/

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