Chili Con Carne


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 large carrot, finely chopped
  • 1 celery stick, finely chopped
  • 2 pounds ground beef
  • 1 hot chili, finely diced
  • 1 teaspoon cumin
  • 1-3 teaspoons cayenne pepper (depends how hot you like it!)
  • 1 teaspoon paprika
  • 1 teaspoon chili pepper, chipotle
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 heaped tablespoon tomato purée/paste
  • 14 ounce can chopped tomatoes
  • 14 ounce can kidney beans, drained
  • 14 ounce can black beans, drained
  • 14 ounce can hot/spicy chili beans
  • 1 cup broth (I use whatever I have in the cupboard)

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 and the fat is cooked off a little.
  3. Add the salt, pepper, paprika, chipotle powder, cumin, cayenne pepper, and tomato purée/paste. Cook for three minutes, stirring continuously.
  4. Add the tomatoes and all the beans, and about 1/2 cup of the broth and simmer for a couple of hours adding more broth if the mixture begins to dry out. 

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