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This is a great recipe. The chuck instead of ground beef is a
interesting and tasty change of pace. Do it all in a food processor and
you're done in like 5 minutes.
Recipe courtesy Jamie Oliver
Ingredients
2 medium onions
1 clove garlic
Olive oil
2 level teaspoons chili powder
1 heaped teaspoon ground cumin (or crushed cumin seeds)
Sea salt and freshly ground black pepper
1 pound (455 grams) chuck, minced or ground
7 ounces (200 grams) sun-dried tomatoes in olive oil
1 fresh red chile, deseeded and finely chopped
2 (14 ounce) cans chopped tomatoes (400 grams)
1/2 stick cinnamon
5 ounces water
2 (14 ounce) cans red kidney beans, drained (400 grams)
If you are going to use the oven method, preheat the oven to 300 degrees F (150
degrees C).
Directions
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 chile 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, cover with greaseproof paper and a lid, then either turn the
heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for
about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy
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