CHILI CON CARNE

  • Ingredients

    Serves 8

    1 lb Beef (minced)
    2 Cans of Kidney Beans (drained)
    2 Cans of Chopped Tomatoes
    1.5 oz Tomato Paste
    Olive Oil (for frying)
    2 Onions (finely chopped)
    4 Cloves of Garlic (finely chopped)
    2 Red Peppers (remove seed and stalks, diced)
    1 Carrot (grated)
    Pinch of Paprika
    Pinch of Ground Cumin
    Pinch of Chili Powder
    Pinch of Ground Coriander
    1 oz Vinegar
    Lemon Juice
    Salt and Pepper
    Sour Cream
    Tortilla Chips

    Method

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Fry Dish (Wok) and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Heat oil in Wok accessory.

    • Add onions and garlic and fry for about 10 minutes with dome lid on until onions are soft and translucent.

    • Mix cumin, coriander, paprika, and chili powder into beef. Add to Wok accessory with onions and garlic.

    • Fry for approximately 10 minutes, stirring occasionally. Keep dome lid on when not stirring.

    • Add carrot and red pepper to Wok accessory with other ingredients and continue to cook for another 5 minutes with dome cover off.

    • Add tomatoes, tomato paste, beans, vinegar, lemon, salt, and pepper. Add any more desired seasoning to your taste.

    • Bring mixture to a boil, then cook for 20-30 minutes with dome cover off. Stir every now and then to avoid burning.

    • Once done, serve straight from pan (into bowls) with sour cream and corn chips.