Chunky Chili Con Carne

Ingredients:

3 tbsps. olive oil
2 medium onions, chopped
1 lb of beef brisket, cut into 1″ cubes
1 tsp. whole cumin seeds, ground
1 tbsp. paprika
1 tsp. ground cinnamon
1 tbsp. tomato paste
1 green chile, chopped
1 14 oz can of chopped tomatoes
1 beef stock cube
1 14 oz of cooked red kidney beans
1 14 oz can of cooked cannellini beans
salt and ground black pepper

Instructions:

Heat up a heavy pot and add the olive oil. Add the garlic and fry for 2 minutes. Add the chopped onions and 1/2 tsp. of salt. Stir and put the lid on. Cook on low heat until softened. Take the lid off and stir the onions until it starts to color. Add the beef, cumin, paprika, cinnamon, tomato paste and green chilli. Fry on medium high heat for five minutes. The beef should be sealed and fragrant at this stage and there should be very little liquid in the mixture. Add the canned tomatoes and the stock cube. Fill the can with water and add to the pot. Stir and bring to a boil. Simmer on low heat until the beef is tender (about 1 1/2 hours). Season with salt and pepper to taste.

From adorasbox.net