Chili con Carne (1960’s Edition)
Chili con Carne (1960’s Edition)

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chili con carne (1960’s edition). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chili con Carne (1960’s Edition) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Chili con Carne (1960’s Edition) is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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):
  1. Take 2 tbsp rapeseed oil or a good slug of butter
  2. Get 2 onions, chopped
  3. Take 4 cloves garlic, chopped
  4. Take 1 red chili, with seeds, chopped
  5. Make ready 1 red or green pepper, deseeded and chopped
  6. Make ready 500 g beef (or turkey) mince
  7. Take 1/2 tsp cayenne pepper
  8. Prepare 2 tsp smoked paprika
  9. Prepare 1 tsp hot chili flakes
  10. Make ready 1 tsp cumin
  11. Make ready 2 tbsp plain flour
  12. Prepare 150 ml red wine
  13. Take 2 x 400g tins red kidney beans, drained and rinsed
  14. Get 400 g tin chopped tomatoes
  15. Prepare 1 tsp sugar
  16. Prepare 1 tbsp tomato purée
  17. Get 1 tsp dried oregano
  18. Get 1 beef (or chicken if using turkey mince) stock cube/pot
  19. Take 150 ml water
  20. Prepare Ground black pepper
  21. Take Salt
  22. Prepare Handful fresh coriander, chopped
  23. Get Crème fraîche or soured cream
Instructions to make Chili con Carne (1960’s Edition):
  1. 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.
  2. Add the cayenne pepper, smoked paprika, chili flakes and cumin and stir well. Then stir in the flour.
  3. 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
  4. 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.
  5. 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 for this special food chili con carne (1960’s edition) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!