Chili con Carne (1960’s Edition).
Ingredients of Chili con Carne (1960’s Edition)
- It’s of rapeseed oil or a good slug of butter.
- You need of onions, chopped.
- You need of garlic, chopped.
- You need of red chili, with seeds, chopped.
- You need of red or green pepper, deseeded and chopped.
- You need of beef (or turkey) mince.
- Prepare of cayenne pepper.
- It’s of smoked paprika.
- It’s of hot chili flakes.
- Prepare of cumin.
- It’s of plain flour.
- Prepare of red wine.
- It’s of x 400g tins red kidney beans, drained and rinsed.
- It’s of tin chopped tomatoes.
- It’s of sugar.
- It’s of tomato purée.
- It’s of dried oregano.
- You need of beef (or chicken if using turkey mince) stock cube/pot.
- Prepare of water.
- Prepare of Ground black pepper.
- It’s of Salt.
- It’s of fresh coriander, chopped.
- It’s of Crème fraîche or soured cream.
Chili con Carne (1960’s Edition) instructions
- 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..
Recipe: Yummy Chili con Carne (1960’s Edition)