Jamies Chilli Con Carne - cooking recipe

Ingredients

2 medium onions, chopped
1 garlic clove, chopped
olive oil
2 teaspoons chili powder
1 red chili, de-seeded and finely chopped
1 teaspoon ground cumin
sea salt
fresh ground black pepper
500 g minced beef
200 g sun-dried tomatoes packed in oil
2 (400 g) cans tinned tomatoes
1/2 stick cinnamon
1 cup water
2 (400 g) cans red kidney beans, drained

Preparation

In a large pot, fry onions and garlic in a little olive oil until soft.
Add chilli powder, fresh chilli, cumin and a little seasoning. Then add the meat and continue to cook, stirring, until it has browned.
Process the sun-dried tomatoes in your food processor, with a little oil from the jar, enough to loosen into a paste.
Add these to the beef with the tomatoes, cinnamon stick, and the water. Check the seasoning, and add more if you prefer.
Bring to the boil, cover, turn the heat down and simmer for about 1 and a half hours.
Add the kidney beans about 1/2 an hour before serving, they are already cooked and only need to be warmed through.
Serving suggestions, steamed rice, crusty bread, a tossed salad, some guacamole or/and sour cream/yoghurt.