Recipe: Yummy Chili con Carne (1960’s Edition)

Chili con Carne (1960’s Edition).

Chili con Carne (1960’s Edition)

You can have Chili con Carne (1960’s Edition) using 23 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Chili con Carne (1960’s Edition)

  1. It’s of rapeseed oil or a good slug of butter.
  2. You need of onions, chopped.
  3. You need of garlic, chopped.
  4. You need of red chili, with seeds, chopped.
  5. You need of red or green pepper, deseeded and chopped.
  6. You need of beef (or turkey) mince.
  7. Prepare of cayenne pepper.
  8. It’s of smoked paprika.
  9. It’s of hot chili flakes.
  10. Prepare of cumin.
  11. It’s of plain flour.
  12. Prepare of red wine.
  13. It’s of x 400g tins red kidney beans, drained and rinsed.
  14. It’s of tin chopped tomatoes.
  15. It’s of sugar.
  16. It’s of tomato purée.
  17. It’s of dried oregano.
  18. You need of beef (or chicken if using turkey mince) stock cube/pot.
  19. Prepare of water.
  20. Prepare of Ground black pepper.
  21. It’s of Salt.
  22. It’s of fresh coriander, chopped.
  23. It’s of Crème fraîche or soured cream.

Chili con Carne (1960’s Edition) instructions

  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..
Recipe: Yummy Chili con Carne (1960’s Edition)

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