Chili Con Carne

The QUIK-FIRE Recipe - Chili Con Carne

Pan Ovenproof dish Meat Processor		Prepare BBQ (oven lid down), preheat to 150 deg C. Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning. Chop up the meat in the processor and add to the pan, cooking it until slightly browned. Place the sun-dried tomatoes and chili in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be. Bring to the boil, transfer to an oven proof dish with a lid, transfer this to the BBQ oven for about 1-1/2 hours. Add the red kidney beans 30 minutes before the end of cooking time.

2	Onions (medium size)
	Olive Oil
1 Clove	Garlic
2 Level Teaspoons	Chili Powder
1 Heaped Teaspoon	Cumin (ground or crushed Cumin Seeds)
	Salt & fresh ground Pepper
455 grams	Chuck (minced or ground)
200 grams	Sun Dried Tomatoes in Olive Oil
1	Red Chili (fresh, deseeded and finely chopped)
2 x 400 grams	Tomatoes (chopped)
1/2 Stick	Cinnamon
5 Fluid ounces	Water
1 x 400 grams	Red Kidney Beans (drained)