Chili Con Carne

• 2 tablespoons and 1-1/2 teaspoons vegetable oil
• 1 large onions, chopped
• 1 boullion cube
• 1 small carrot, grated
• 1/2 chili pepper, chopped
• 2-1/2 cloves garlic, chopped
• 1 pound lean ground beef
• 1-1/2 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2-1/4 teaspoons ground cumin
• 3/4 teaspoon chili powder
• 1 tablespoon paprika
• 1 tablespoon cilantro
• 1 tablespoon dried oregano
• 1 cinnamon sticks
• 1 (15.25 ounce) can red kidney beans, rinsed and drained
• 1/2 cup chopped mushroom
• 4 tablespoons of sour cream
• optional:
• 1 tbls chipotle paste
• 1 tbls cayenne pepper
• 2 g fresh cilantro
• tomato puree to thicken, if preferred.

1. preheat oven to 170celcius. Rub oil to coat & sprinkle salt & pepper onto potatoes. Wrap potatoes in foil & leave in oven until ready to serve the chili.
2. In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
3. Pour in tomatoes with liquid, bouillion, carrot, salt, pepper, cumin, chili powder, paprika, cilantro, oregano, cinnamon sticks and cayenne pepper. Cover and simmer for 45 minutes.
4. To change consistency -
5. loosen - add 1/2 cup water
6. thicken - add 1 teaspoon of tomato puree
7. Stir in kidney beans and mushrooms, and cook another 15 minutes.
8. Remove cinnamon sticks before serving over the potatoes.
9. Dress with creme fraiche (sour cream) & fresh cilantro

vegetable oil, onions, boullion, carrot, chili pepper, garlic, ground beef, tomatoes, salt, freshly ground black pepper, ground cumin, chili powder, paprika, cilantro, oregano, cinnamon, red kidney beans, mushroom, sour cream, paste, cayenne pepper, fresh cilantro, tomato puree

Taken from www.epicurious.com/recipes/member/views/chili-con-carne-50002642 (may not work)