Practical Way to Cooking Extraordinary Chili con Carne (1960’s Edition)

Wishing to dine Chili con Carne (1960’s Edition) a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with helpful instructions 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 cook chili con carne (1960’s edition) you only need 23 ingredients and 5 steps. Here is how you cook it.

To prepare an unforgettable Chili con Carne (1960’s Edition), below are the components needed:

1. Take 2 tbsp of rapeseed oil or a good slug of butter.
2. Use 2 of onions, chopped.
3. Get 4 cloves of garlic, chopped.
4. You need 1 of red chili, with seeds, chopped.
5. You need 1 of red or green pepper, deseeded and chopped.
6. Prepare 500 g of beef (or turkey) mince.
7. Take 1/2 tsp of cayenne pepper.
8. Use 2 tsp of smoked paprika.
9. Take 1 tsp of hot chili flakes.
10. Prepare 1 tsp of cumin.
11. Take 2 tbsp of plain flour.
12. Provide 150 ml of red wine.
13. Provide 2 of x 400g tins red kidney beans, drained and rinsed.
14. You need 400 g of tin chopped tomatoes.
15. Take 1 tsp of sugar.
16. You need 1 tbsp of tomato purée.
17. Prepare 1 tsp of dried oregano.
18. You need 1 of beef (or chicken if using turkey mince) stock cube/pot.
19. Use 150 ml of water.
20. Provide of Ground black pepper.
21. You need of Salt.
22. Prepare Handful of fresh coriander, chopped.
23. You need of Crème fraîche or soured cream.

After preparing the ingridients, now you are good to make your appetizing Chili con Carne (1960’s Edition) by following the procedures below:

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..

Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. This is a really easy chilli con carne recipe. It has loads of flavour even though it uses mostly store cupboard ingredients. You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes.

Recipe : Chili con Carne (1960’s Edition)

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