Chili Con Carne

Chili Con Carne

350 gr beef mince

1 red onion, finely diced
3 cloves garlic, finely diced
1 stick celery, finely diced
2 red chili, finely diced

2 t ground cumin
2 t ground coriander
2 t dried oregano
1 t smoked paprika, picanto
1 t cayenne
1 t ground black pepper
1 cinnamonstick
1 bay leaf (or salam leaf)

1 T tomato purée or 200 ml passata
400g tinned tomatoes
150 ml red wine

400g tinned red kidney beans, rinsed and drained
250 gr diced peppers (red/yellow/green)
200 gr corn from a tin.
20g chocolate, finely chopped (if you don’t forget it like me)

Method
1. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside.
2. Add the onions, garlic, celery and chillies and saute for 5-6 minutes until translucent.
3. Add all the spices and fry for one minute.
4. Return the beef to the pan and stir to combine.
5. Add the tomato purée, tinned tomatoes and red wine and bring to the boil.
6. Reduce the heat and simmer for 1-1½ hours until very tender.
7. Add paprika's/peppers. Cook until you like it. Crunchy or softer.
8. Add the chocolate, the kidney beans and corn and simmer for a further five minutes until heated through.
9. Check the seasoning. Add chopped coriander or parsley if available.