Jamie Oliver's Chili Con Carne

Ingredients:

• 450 g beef neck, diced or minced
• 400 g canned red beans, rinsed under water
• 400 g canned chopped tomatoes in their own juice
• 2 medium onions
• 1 clove of garlic
• Olive oil
• 2 tsp chili powder (without slide)
• 1 teaspoon ground cumin or crushed seeds (heaped)
• Sea salt and ground black pepper
• 200 g sun-dried tomatoes in olive oil
• 1 fresh red chili pepper, seeded and finely chopped
• 1/2 cinnamon stick
• 150 ml of water
• Cheddar cheese, for serving

Preparation:

1. If you are going to use an oven, preheat it to 150°C.
   
   Chop the onion and garlic in a food processor and sauté in a little olive oil until softened. Add chili powder, cumin, and season with salt and pepper.
2. Process the meat in a food processor and add to the pan. Cook until the meat is lightly browned.
   
   Place the sun-dried tomatoes and chili peppers in a food processor with the oil and blend to form a paste. Add the resulting paste, tomatoes, cinnamon stick, and water to the beef.
3. Bring to a boil, cover with greaseproof paper and a lid. Reduce heat and simmer for 1.5 hours or cook in the oven for about 1 hour 30 minutes.
   
   Add red beans 30 minutes before the end of cooking. Serve sprinkled with cheese shavings.
   
   Another quick-to-prepare option chili dishes.