Winter warmer: Chili con carne

Tonight we’re tucking into Chili con carne with Buttermilk cornbread – Yum! This recipe will do for 6, it makes great leftovers and freezes well. The leftovers actually improve by sitting in the fridge for a few days. For a lighter take on the recipe substitute turkey for the beef.

Ingredients

• 2 large onion, finely chopped
• 2 clove garlic, peeled and crushed
• 4 teaspoons tomato paste (puree)
• 4 tablespoons butter, cut into pieces
• 4 tablespoons all-purpose flour
• 2 teaspoon dried oregano, crushed
• 1 teaspoon ground cumin
• 3 teaspoons chili powder
• 2 (14.5 ounce) can whole peeled tomatoes with liquid, chopped
• 2 pound lean ground beef (minced)
• 1 (15.25 ounce) can kidney beans, drained and rinsed
• 1 (15.25 ounce) can pinto beans, drained and rinsed
• salt to taste
• ground black pepper to taste

Method

1. In a large skillet over medium heat, combine onion, garlic, and tomato paste. Cover and cook for 15 minutes.
2. Stir in butter until melted. Stir in flour, oregano, cumin, chili powder, tomatoes and beef. Cook uncovered for 30 minutes, stirring occasionally.
3. Stir in the beans and cook for another 15 minutes, stirring occasionally. Salt and pepper to taste.