Simon Loves Chili con Carne

This starts from scratch with dried beans. If you are pressed for time, substitute 4 cans of cooked beans. Be sure to drain the liquid from the can and rinse the beans well.

• 1 1/2 cups dried red kidney beans
• 1 bay leaf
• 1 onion, cut in half
• 1 teaspoon salt
• 1 inch piece kombu
• 3 tablespoons oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 pounds lean ground beef
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 Large cans (15-16 ounce each) plum tomatoes with their juice
• 3 ounces tomato paste
• 1 1/2 cups beef stock, or 1 1/2 cups bean cooking liquid
• Salt to taste
• 2 tablespoons minced cilantro

METHOD

Soak beans overnight. Drain. Cook in water to cover by 2 inches with bay leaf, both onion halves, salt and kombu. Simmer over low heat until tender, about 1 1/2 hours. Drain, reserving liquid. Discard kombu, onion and bay leaf.

Heat oil in a heavy soup pot over medium heat. Stir in onions and garlic, and sauté until translucent, but not browned. Add beef, and cook until lightly browned, breaking with a wooden spoon. Add spices, tomatoes, tomato paste, stock or bean liquid. Cover and simmer for 45 minutes.

Add drained beans and simmer 10 to 15 minutes, or until beans are heated through. Adjust seasoning.

Garnish with cilantro.

Serves 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Simon Davis for Donna Serbe Davis

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