Chili con carne after Jamie Oliver

COOK TIME
30 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel and finely chop the garlic and onions. Sauté both in olive oil in a large saucepan.

2. 2

   Now add the chili powder, finely chopped chili pepper (without seeds), the cumin and a little salt & pepper.

3. 3

   Then add the minced beef to the pot and sauté while stirring.

4. 4

   Blend the dried tomatoes with a good shot of their own oil from the jar with a blender in a high container to a smooth mixture.

5. 5

   Then add the tomato paste, the canned tomatoes and the cinnamon together with a wine glass full of water to the pot.

6. 6

   Once again salt and pepper vigorously and bring to the boil.

7. 7

   Now let the whole thing simmer for a total of 1.5 hours with closed lid on a low flame. Alternatively, you can cook everything in an ovenproof pot and now instead place the pot with lid in the oven at 150° C for 1.5 hours. I let it simmer on the stove.

8. 8

   30 minutes before the end of the time, add the rinsed beans and corn to the chili. They are already pre-cooked and just need to be warmed up.

9. 9

   Season to taste again before serving and if necessary add more spice with the dried chilli powder.

10. 10

    Serve in bowls with bread and a dollop of yoghurt or guacamole