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Chili Con Carne Recipe

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This recipe for Chili Con Carne, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Bruges
Added: Wednesday, April 1, 2009


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 minced steak
7 ounces (200g) sun-dried tomatoes in olive oil
1 fresh red chili, deseeded and finely chopped
2 tins chopped tomatoes
1/2 stick cinnamon
5 ounces water
2 tins red kidney beans

Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add chili powder, cumin and a little seasoning.
Add minced beef 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, cover - 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.

Personal Notes:
Personal Notes:
Good with rice or garlic bread.




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