What's for dinner? Chili con Jamie

Jamie Oliver on a cooking road-trip (how wonderful is that?) to introduce the best in USA cooking in all its delicious diversity. This is what is so wonderful thing about the USA it is a melting pot of people all adding something marvellous to the American cooking pot.
The photographs by David Loftus are also absolutely gorgeous.

Chili con Jamie

Chili con Jamie (modified by Ally)
Serves 5-6
Ingredients
1kg casserole beef (sliced)
250ml hot coffee
3 pinches of dried chili seeds
1 heaped teaspoon ground cumin
1 heaped teaspoon of paprika
1 teaspoon of dried oregano
1 onion
1 cinnamon stick
5 cloves of garlic, peeled and finely sliced
salt and pepper for seasoning
2 x 400g tins chopped tomatoes
1heaped tablespoon muscovado sugar
2 peppers (red, orange or yellow), deseeded and sliced
1 x 400g tin of kidney beans, drained
2 teaspoons of chili powder

Method

• Cut the meat into about 2.5cm thick pieces.
• Make your coffee and put a large casserole pan on a low heat. Add a few lugs of olive oil, the cumin, paprika, oregano, dried chili and onion. Fry for 10 minutes, until the onions are soft. Now add the cinnamon stick, the garlic and good pinch of salt and pepper and half of the black coffee. Stir and then add the rest of the coffee, the tinned tomatoes, and the sugar. 
• Add the beef and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
• After 2 hour use 2 forks to break the meat up and pull it apart. Once you've done this, add the sliced peppers and tinned beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious.
• Have a taste and season well - if you need more fiery heat ( like I do), deseed and chop up a fresh chili and stir it in. 
• Serve straight from the pan with fluffy rice, flat breads or potatoes and a nice fresh lemony green salad NOT forgetting cold beer! Enjoy.

The cook deserves a Corona!