Chef's Special with The Mystery Chef at Oxford's Atomic Burger

My name can never be revealed. I was trained as a chef in a top secret government facility and sent out to the corporate high street restaurants. I promptly escaped from this maximum security stockade to the cheffing underground, known today as the Atomic Kitchens. Today, still wanted by the government I survive as a chef of fortune, and if you have a problem and no one can help, maybe you can eat an Atomic Burger.

Atomic Firehouse Chilli Con Carne

Just what you need to keep you warm on these wet cold evenings, our Chilli Con Carne recipe is an old Firehouse recipe. Forget your packet mixes; treat yourself with this homemade wonderful dish. You can really tell the difference. The inclusion of the wonderfully smoky chipotle powder makes all the difference and can now be bought at all good supermarkets and is also available as a Tabasco sauce.

Ingredients
Serves 6

* 1 tablespoon vegetable oil 
* 1 large onion, diced 
* 1.2kg lean ground beef
* 3 cloves garlic, minced
* 30 grams chilli powder
* 1 tablespoon ground cumin
* 1 teaspoon freshly ground black pepper
* ½ teaspoon chipotle pepper powder (gives a wonderful smoky flavour)
* ¼ teaspoon cayenne pepper
* 1 teaspoon dried oregano
* 1 teaspoon brown sugar
* 1 large green pepper, remove seeds and dice
* 1 large red pepper, remove seeds and dice
* 1 (15oz) can tomato sauce
* 2 tablespoons tomato paste
* 3 cups water, or more as needed
* 1 (15oz) can pinto beans, drained, not rinsed
* 1 (15oz) can kidney beans, drained, not rinsed
* Optional garnishes Sour cream, grated cheddar, fresh diced onions, and fresh coriander.

Method

Add the vegetable oil and onions to a dutch oven, or heavy casserole dish, place over medium-high heat and soften for about FIVE minutes, or until the onions begin to go translucent.

Add the minced beef, and cook for about 10 minutes. As the beef browns, use a wooden spoon to break the meat into very small pieces.

Add the garlic, chilli powder, ground cumin, black pepper, chipotle, cayenne, oregano, and sugar. Cook, stirring, for 2 minutes. Stir in the bell peppers, tomato sauce, tomato paste, and water. Bring up to a simmer; reduce the heat to medium-low and cook, uncovered, stirring occasionally for 60 minutes.

After 60 minutes, stir in the beans and simmer for another 30 minutes. If needed, add more water anytime during the cooking to adjust desired thickness. Taste for salt and pepper, and adjust.

This dish is amazing in a bowl with warm bread for dipping, also served with a simple American rice or simple salad. Serve hot, garnished with sour cream, grated cheddar cheese and fresh chopped coriander.