Chili con carne by Jamie Oliver – a detailed recipe cooking. 
Time: 1 hour. 55 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr beef neck diced or diced meat grinder
- 400 gr. canned red beans, rinse under water
- 400 gr. canned chopped tomatoes in your own juice
- 2 medium onions
- 1 clove of garlic
- Olive oil
- 2 tsp chili powder (no slide)
- 1 tsp ground cumin or crushed seeds (with a slide)
- Sea salt and ground black pepper
- 200 gr. sun-dried tomatoes in olive oil
- 1 fresh red chilli, peeled and chopped
- 1/2 cinnamon sticks
- 150 ml. water
- Cheddar Cheese, Served
Recipes with similar ingredients: ground beef, red beans, sun-dried tomatoes, chili seasoning, chili pepper, cinnamon
Recipe preparation:
- If you intend to use the oven, first Preheat it to 150 ° C. Grind onions and garlic in a food processor and fry in a small amount of olive oil until soft. Add chili powder, cumin and season a little with salt and pepper.
- Grind the meat in the kitchen processor and add to the pan. Cook until the meat is lightly browned. sun-dried tomatoes and chili peppers in a processor with oil and mix, to get pasta. Add the resulting pasta, tomatoes, cinnamon stick and water to beef.
- Bring to a boil, cover with greaseproof paper and the lid. Reduce heat and simmer for 1.5 hours or cook in oven also about 1 hour 30 min. Add red beans in 30 min before the end of cooking. Serve sprinkled with shavings from cheese. Another option for quick cooking chili.
