Chili With Beef And Beans-Chili Con Carne


3 Tbsp Olive Oil
2 Cloves Garlic, chopped
1 Medium Yellow Onion, finely chopped
400 g Ground Beef
1 tsp Dried Oregano
4 Tbsp Ancho Chili Powder
1 tsp Cumin Powder
2 Cans (15 oz/425 g x 2) Red Kidney Beans, drained
1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
1 Cup of Beef Stock
Sea Salt

Shredded Cheese
Chopped Cilantro
Sour Cream, optional


Preheat oven to 350˚F (180˚C).

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and stock into the beef mixture. Bring it to a bowl, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ½ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.