Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, chili con carne (1960’s edition). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chili con Carne (1960’s Edition) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Chili con Carne (1960’s Edition) is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Make ready 2 tbsp rapeseed oil or a good slug of butter
- Prepare 2 onions, chopped
- Prepare 4 cloves garlic, chopped
- Make ready 1 red chili, with seeds, chopped
- Make ready 1 red or green pepper, deseeded and chopped
- Prepare 500 g beef (or turkey) mince
- Prepare 1/2 tsp cayenne pepper
- Get 2 tsp smoked paprika
- Make ready 1 tsp hot chili flakes
- Take 1 tsp cumin
- Make ready 2 tbsp plain flour
- Take 150 ml red wine
- Get 2 x 400g tins red kidney beans, drained and rinsed
- Prepare 400 g tin chopped tomatoes
- Take 1 tsp sugar
- Take 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Get 1 beef (or chicken if using turkey mince) stock cube/pot
- Prepare 150 ml water
- Prepare Ground black pepper
- Get Salt
- Make ready Handful fresh coriander, chopped
- Prepare Crème fraîche or soured cream
Steps to make Chili con Carne (1960’s Edition):
- Heat oil or butter in casserole or large pan. Fry the onions, garlic, fresh chili and pepper for 3 minutes, then add the mince and fry for a further 3 minutes or until the onions are turning golden and the mince has lost its red colour, gently stirring occasionally to break up any mince clumps and to avoid sticking.
- Add the cayenne pepper, smoked paprika, chili flakes and cumin and stir well. Then stir in the flour.
- Gradually stir in the wine, then add the kidney beans, chopped tomatoes, sugar, tomato purée, oregano and stock cube/pot. Add the water and stir well
- Bring to the boil, stirring occasionally, then reduce to a medium simmer and cook for 55-60 minutes. Stir two and three times and add a very little water if, but only if, necessary to prevent sticking. This is designed to be a thick and definitely not runny sauce.
- Taste and season if required. Stir in the fresh coriander and serve with rice, baked potatoes, tortillas or whatever you fancy, adding a dollop of crème fraîche or soured cream to each portion.
So that’s going to wrap it up with this exceptional food chili con carne (1960’s edition) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
