Chili Con Carne


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 pounds ground beef
  • 1 hot chili, finely diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili pepper, chipotle
  • 1 heaped tablespoon tomato purée
  • 14 ounce can chopped tomatoes
  • 14 ounce can kidney beans, drained
  • 14 ounce can hot/spicy chili beans

Preparation method:

  1. Heat the olive oil in a large, deep frying pan over a medium to high heat. Add the onions, garlic, chili, carrot, and celery. Fry until the vegetables are softened, but not browned (about eight minutes).
  2. Increase the heat and add the minced beef turning regularly to brown the meat on all sides.
  3. Add the paprika, chipotle powder, cumin and tomato purée. Cook for three minutes, stirring continuously.
  4. Add the chopped tomatoes, tinned beans, and simmer for at least 1-hour adding water if the mixture begins to dry out. I usually cook my chili for a few hours over a low heat or transfer to a crockpot on a low heat for the whole day or overnight.

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