Bringing the heat to winter

This is a post I've been planning on writing for a good couple of months, but have put off usually due to lack of time or surplus of apathy. It's not so much being recorded here so I can remember it (I know it blind folded), but to share with you, the reader, because I think that it is the bee's knees, the duck's nuts, and the cat's pyjamas all rolled into one. So without further ado, I give you...

Slats' Chilli Con Carne
serves 6-8


Ingredients
2 tbs oil
900g beef chuck steak, finely diced
3 large red onions, halved and thinly sliced
3 cloves garlic, sliced
2 tbs cumin
1 tbs paprika
1/2 tsp ground allspice
1-2 tsp ground chilli
800g can diced tomatoes
470g can corn
470g can kidney beans
2 cups water
1 tbs red wine vinegar
1 tbs brown sugar
grated cheese to serve

Method

1. Heat 1 tbs of oil in a large saucepan over a med-high heat, and cook the beef in batches for 2-3 minutes until browned all over. Remove from the pan and set aside.
2. Add the remaining oil to the pan and throw in the onion, cooking for 5 minutes or until translucent. Add the garlic and spices and cook for 1 minute until fragrant, then add the water, tomatoes, corn, beans and beef and bring to the boil.
3. Reduce the heat and simmer, partially covered for 2 hours, stirring occasionally, until the liquid reduces and thickens. Towards the end of the 2 hour period the mixture may start to stick, add more water if required.
4. Finally, add the vinegar and sugar and stir thoroughly. Serve hot with grated cheese, pickled jalapeno chillies, and crusty bread or flour tortillas.

Notes:

• I've tried making this recipe in a slow cooker and I wasn't really a fan of how it turned out. There was just too much liquid left in the mixture. If you want to try cooking this in a slow cooker, I'd suggest taking the lid off for the final 30-60 minutes to allow some of the liquid to evaporate.
• I've also tried making this recipe using mince instead of diced chuck steak. It was ok, but the chuck steak version is just outstanding and I'll not be tempted to make the mince version again.
• If you really like some extra 'oompf' in your chilli (or is it chili?), you can change the ground chilli for cayenne pepper.