Chilli con Carne

Name: Chilli con Carne
Yield: Serves 6
Ingredients: 1 quantity tomato sauce; 5 ml /1 tsp unsweetened cocoa powder; 15 ml /1 tbsp sun-dried tomato purée (paste); 15 ml /1 tbsp fresh thyme leaves; chicken or beef stock; 1 kg /2¼ lb lean good-quality minced (ground) beef; 1 fresh green chilli, seeded and very finely chopped; 2 red (bell) peppers, seeded and thinly sliced; 2 cloves garlic, peeled and crushed; 2 onions, chopped; 60 ml /4 tbsp sunflower oil; salt and ground black pepper; 1 x 450 g can kidney beans, drained and rinsed; 6 medium potatoes, washed and pricked; 5 ml /1 tsp smoked paprika; 15 ml /1 tbsp chilli powder, or less if you don’t want too much heat; 5 ml /1 tsp ground cinnamon; sour cream, grated Cheddar cheese and tomato salad, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

Slow cooking is a great way to use the wood-fired oven — it really lets the flavours of the dish come into their own, especially in recipes like this one, where the spices can mellow and soften over a long period. Chilli is even better if you can make it in advance and then reheat it, so if you’ve fired up your oven for a pizza party, put this in when you’ve finished and leave to cook in the falling oven for the next day.

Ingredients

Stew

Ingredients

Method