The Perfect Tv Dinner Chili Con Carne

• 2 tablespoons Olive Oil
• 1 Large White Onion, Diced
• 1 Big Red Pepper, Chopped
• 4 Cloves Garlic, Thinly Sliced
• 1 pound Minced Chuck
• 1 Bayleaf
• 1 teaspoon Cayenne Pepper, Paprika, Cumin Powder, Dried Marjoram and Dried Oregano
• 1 tablespoon Brown Sugar
• 1 tablespoon Salt
• 2 Cans of Chopped Tomatoes
• 1 tablespoon Tomato Puree
• 2 pieces Dark Chocolate
• Dash Worcestershire Sauce
• 2 Cans Red Kidney Beans Drained
• 2 Chipotle Pepper in Adobo Sauce, Finely Chopped

1. 1. start with warming the oil in a large heavy bottomed pan on a medium heat. once the oil is warm tip in the onions and sweat them until they are soft and translucent.
2. 2. add the chopped red pepper and garlic and saute till the peppers soften. now turn up the heat and add the minced meat breaking it up with your fingers. fry the meat until it is brown. you can introduce the spices starting from the bay leaf down to the salt at this point and fry for a minute or so. next add the canned chopped tomatoes and the tomato puree and bring the chili to a furious boil, stirring in between.
3. 3. now reduce the heat and add the chipotle peppers in adobo sauce. i use the canned kind and they have an aggressive heat so add carefully and to your taste. make sure that you have chopped it as fine as possible so that the peppers are stirred through evenly. also add the cocoa power or chocolate and a couple of drops of worcestershire sauce.
4. 4. let the chili simmer gently for at least an hour or two. when you are about half an hour from serving put in the drained kidney beans and let them simmer for half an hour. the late addition is to prevent them from disintegrating and become mushy since they are already boiled.
5. o and i eat our chili con carne with short grain brown rice and creme fraiche. it is also good with jacket potatoes with salty skins. i often like eating just a plain bowlful. i reckon it would be good with a chunk of corn bread too. whilst the chili was deepening its relationship with the spices and tomatoes on the hob i got to looking it up on the world wide web. i didn't realise that chili con carne has a rather debated history. there is an international chili society complete with a set of rules and regulations and chili cookoffs and they have put together a chronicle on the fact and conjecture on chili con carne. my chili con carne recipe it seems is a cross-over of the so called original texan recipe and the more interesting and legendary recipe of the san antonio chili queens. it seems that tomatoes are agreeable to some and not others and surprisingly felicity cloake and i are at odds on this one as her perfect chili con carne is tomato free.

olive oil, white onion, red pepper, garlic, chuck, bayleaf, cayenne pepper, brown sugar, salt, tomatoes, tomato puree, chocolate, worcestershire sauce, red kidney, pepper

Taken from food52.com/recipes/15972-the-perfect-tv-dinner-chili-con-carne (may not work)