Chilli Con Carne

Jackie | Balaclava

CHILLI CON CARNE

1 can of Red Kidney Beans, rinsed and sorted

1 tablespoon olive oil

2 pounds ground beef

Yellow onion, chopped

5 chilli, seeded and diced

5 cloves garlic, minced

4 cups beef broth or water

2 (14.5 ounce) cans fire-roasted diced tomatoes, drained

3 tablespoons tomato sauce

3 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoons ground black pepper

Fresh cilantro leaves, for garnish

Cheddar cheese, shredded, for garnish

Cornbread, to serve

Place oil in the pot and heat over medium-high heat.

Add onion, chill and garlic; cook until tender

Add beef to pot.

Add tomatoes, tomato sauce, tomato paste,m

Add salt, beef seasoning, cumin, garlic powder, onion powder, paprika powder, and black pepper;

Add beans cover with lid, slightly tilted to vent, and bring to a boil.

Reduce heat to medium-low; simmer, stirring occasionally, until liquid has slightly reduced

Garnish with cilantro, sour cream and cheese and serve with rice or bread.