Best basic chilli con carne

• porsi: 6

Bahan-bahan

2 tbsp olive oil

2 onions, chopped

5 garlic cloves, crushed

2 red chillies, deseeded and finely chopped

2 x 500g packs of beef mince

Salt and black pepper

2 tbsp ground cumin

2 tbsp dried oregano

2 tsp smoked paprika

1 tsp cinnamon

2 bay leaves

Pinch of cayenne pepper

3 tbsp tomato purée

100mI red wine

2 x 400g tins of plum tomatoes

1 tbsp balsamic vinegar

400mI beef stock

1 x 400g tin of kidney beans, rinsed and drained

Petunjuk

1 Heat the olive oil in a large pot over a medium heat. Cook the onions for 5-6 minutes until softened. Add the garlic and chillies and cook for one minute longer.

2 Add the beef and turn the heat to medium- high. Season with salt and pepper and cook for 6-7 minutes until no pink parts remain, breaking up any lumps with a wooden spoon.

3 Add the cumin, oregano, paprika, cinnamon, bay leaves, cayenne pepper and tomato purée and cook for two minutes, stirring.

4 Add the wine and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom of the pan using a wooden spoon. Add the plum tomatoes and crush them against the side of the pot using the back of your wooden spoon.

5 Add the stock and beans. Season to taste with salt and pepper and bring to a boil, then turn the heat to low. Cover with a lid and simmer gently for one hour.

6 Remove the lid and simmer for another

30 minutes or until slightly thickened. Discard the bay leaves before serving.

Catatan

See photos for variations and extra info