Recommendation to Preparing 5-Star Chili con Carne (1960’s Edition)
Hoping to eat Chili con Carne (1960’s Edition) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful procedures on cooking a Chili con Carne (1960’s Edition) like a famous chef made.
We hope you got insight from reading it, now let's go back to chili con carne (1960’s edition) recipe. To make chili con carne (1960’s edition) you only need 23 ingredients and 5 steps. Here is how you do that.
To cook an unforgettable Chili con Carne (1960’s Edition), here are the materials required:
- Prepare 2 tbsp of rapeseed oil or a good slug of butter.
- Provide 2 of onions, chopped.
- Use 4 cloves of garlic, chopped.
- Use 1 of red chili, with seeds, chopped.
- Prepare 1 of red or green pepper, deseeded and chopped.
- Take 500 g of beef (or turkey) mince.
- You need 1/2 tsp of cayenne pepper.
- Provide 2 tsp of smoked paprika.
- Prepare 1 tsp of hot chili flakes.
- Use 1 tsp of cumin.
- Provide 2 tbsp of plain flour.
- Provide 150 ml of red wine.
- Provide 2 of x 400g tins red kidney beans, drained and rinsed.
- You need 400 g of tin chopped tomatoes.
- Prepare 1 tsp of sugar.
- Prepare 1 tbsp of tomato purée.
- Use 1 tsp of dried oregano.
- Provide 1 of beef (or chicken if using turkey mince) stock cube/pot.
- Take 150 ml of water.
- Take of Ground black pepper.
- Provide of Salt.
- Provide Handful of fresh coriander, chopped.
- Prepare of Crème fraîche or soured cream.
After readying the components, next you are good to prepare your 5-star Chili con Carne (1960’s Edition) by following the instructions on this section:
- 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..
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Recipe : Chili con Carne (1960’s Edition)
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Simple tips to make Chili con Carne (1960’s Edition)
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