Chilli Con Carne
Ingredients:
3 carrots
2 onions
4 cloves of garlic
2 sticks of celery
3 tablespoons olive oil
1kg minced beef
3 bay leaves
2 teaspoons ground cumin
1 teaspoons oregano
6 tablespoons tomato purée
3 × 400g tins chopped tomatoes
2 teaspoons smoked sweet paprika
3 teaspoons cayenne pepper
100ml malt vinegar
2 x 400g tins kidney beans, drained
sea salt and freshly ground black pepper
Method:
Peel and quarter the carrots and onions and put in a food processor. Peel the garlic and add it along with the celery, then blitz until they are all very finely chopped.
Heat the oil in a large saucepan and add the blitzed vegetables. Fry over a gentle heat until the vegetables have softened.
Add the minced beef and cook for 10 minutes, or until it is brown all over. Then add the rest of the ingredients and stir well.
Cook for 2 hours on the hob, uncovered, stirring now and then. Add a little water if necessary to prevent it from drying out.