About this recipe:I always make a large quantity of this chilli con carne because it freezes so well. You can also make it the day before.
3 onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chilli powder
salt and ground black pepper
600g minced beef
2 (400g) tins chopped tomatoes
1 cinnamon stick
2 (400g) tins red kidney beans, drained
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat the olive oil in a casserole over medium heat, and cook and stir the onions until translucent, about 3 minutes. Stir in the garlic, cumin and chilli powder and cook until fragrant, about 1 minute more.
Stir in the minced beef, and cook until the beef begins to brown, about 10 minutes. Stir in the passata and tomatoes, and add the cinnamon stick. Reduce the heat to low and simmer for 1 hour.
Stir in the red kidney beans, and simmer for 30 minutes.
This is the only recipe I've found that is close to the way I make chilli! I don't add cumin or cinammon (will have to give them a try next time), but instead add fresh chillis, a tablespoon of worcester sauce, and some red wine. Apart from that, it's the same! Bit of a relief to see that someone else does it this way too, I was starting to think I was doing it wrong... I can confirm that it tastes great this way, though! - 05 Sep 2012