Chili Con Carne

Instructions

• 1

  Place the ancho chilies in a small frying pan over medium-high heat and toast for 2 minutes on each side.

• 2

  Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the toasted ancho chilies, cumin seeds, oregano, cayenne, paprika and salt and process until ground. Remove and set aside.

• 3

  Carefully return the blade to the bowl and add the onion, carrot and garlic and process until finely chopped. Remove and set aside.

• 4

  Carefully return the blade to the bowl and add half the beef and process until ground to your liking. Transfer to a mixing bowl and repeat with the remaining beef.

• 5

  Place a large saucepan over high heat. Add the oil and chopped vegetables and cook, stirring for 3 minutes, or until slightly softened. Add the beef and cook, stirring for 5 minutes, or until browned. Add the chili mixture and continue cooking for 3 minutes, or until fragrant. Add the tomatoes and stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until thickened.

• 6

  Assemble the processor with the grey spindle and yellow reversible shredder, with the coarse side up in the bowl and shred the cheese. Remove and set aside.

• 7

  Spoon the chili con carne over rice, top with the cheese, jalapeños, sour cream and cilantro. Serve with corn chips.