Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chili con carne (1960’s edition). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chili con Carne (1960’s Edition) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. 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 prepare a few components. You can have chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Prepare 2 tbsp rapeseed oil or a good slug of butter
- Prepare 2 onions, chopped
- Take 4 cloves garlic, chopped
- Get 1 red chili, with seeds, chopped
- Take 1 red or green pepper, deseeded and chopped
- Get 500 g beef (or turkey) mince
- Get 1/2 tsp cayenne pepper
- Take 2 tsp smoked paprika
- Get 1 tsp hot chili flakes
- Make ready 1 tsp cumin
- Prepare 2 tbsp plain flour
- Get 150 ml red wine
- Take 2 x 400g tins red kidney beans, drained and rinsed
- Get 400 g tin chopped tomatoes
- Get 1 tsp sugar
- Make ready 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Prepare 1 beef (or chicken if using turkey mince) stock cube/pot
- Take 150 ml water
- Prepare Ground black pepper
- Make ready Salt
- Make ready Handful fresh coriander, chopped
- Get 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 this up with this special food chili con carne (1960’s edition) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be 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. Thanks again for reading. Go on get cooking!
