My Chilli Con Carne

This is a mixture of so many chilli recipes I have read and tried.

Chilli: honestly, you can use any chillies you like, the list below is just guidance. 4 Habaneros 4 Jalapenos 4 Birds Eye 2 Garlic Cloves Salt & Pepper Splash of water, and a little oil from the sun-dried tomatoes. Blend all together	Carne 1 Large Onion 3 Garlic Cloves 3 tbsp Cumin 1 tbsp Ground Cinnamon 1kg Lean Beef mince 3 beef oxo cubes 1 jar sun-dried tomatoes 1 cup of water 2 tins chopped tomatoes 2 Cans beans (one kidney, one black)

Preparation

1. Take out half the oil from the jar of sun-dried tomatoes and set aside.
2. Blend up the rest of the sun-dried tomatoes and set aside.
3. Blend up the Onion and Garlic, with some of the above oil.

Before we cook, let me say one thing. The trick with the hot sauce is adding it slowly, teaspoon at a time. Every 30-45 minutes or so. This means that as you cook longer the earlier teaspoons of chilli will lose their heat, and the flavour of the chilli will come out, but you will be adding layers of heat. Also, you can control exactly how hot you want your dish. 

Cooking

1. Heat up a cast iron pot and start to simmer the onion garlic blend. No need for oil as you used some to blend them.
2. Add the cumin and cinnamon, give a good stir. 
3. Once you start seeing some colour on this, add the beef mince, and cook until brown. 
4. Add the oxo beef stock.
5. Add a teaspoon of hot sauce.
6. Stir in the blended sun-dried tomatoes. Let cook for about 15 minutes
7. Add the cup of water, so that things don’t dry out… keep cooking/
8. Add the tins of tomatoes, Let cook for a bit.
9. Most of the work is now done, just let this simmer on a very low heat, adding hot sauce every 30-40 minutes (or until it’s the perfect heat for you).
1. Note: if you stop adding hot sauce, and cook for say another 2 hours, most of the heat will go. Capcacim cooks out like alcahol. 
10. About 30 minutes before the end add the kidney beans.