Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chili con carne (1960’s edition). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chili con Carne (1960’s Edition) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Chili con Carne (1960’s Edition) is something which I have loved my entire life. They’re nice and they look fantastic.
Chili con carne, meaning 'chili with meat', is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.
To begin with this particular recipe, we must first prepare a few ingredients. You can have chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Make ready 2 tbsp rapeseed oil or a good slug of butter
- Get 2 onions, chopped
- Make ready 4 cloves garlic, chopped
- Prepare 1 red chili, with seeds, chopped
- Make ready 1 red or green pepper, deseeded and chopped
- Prepare 500 g beef (or turkey) mince
- Make ready 1/2 tsp cayenne pepper
- Get 2 tsp smoked paprika
- Get 1 tsp hot chili flakes
- Get 1 tsp cumin
- Get 2 tbsp plain flour
- Get 150 ml red wine
- Make ready 2 x 400g tins red kidney beans, drained and rinsed
- Prepare 400 g tin chopped tomatoes
- Make ready 1 tsp sugar
- Make ready 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Prepare 1 beef (or chicken if using turkey mince) stock cube/pot
- Get 150 ml water
- Prepare Ground black pepper
- Make ready Salt
- Prepare Handful fresh coriander, chopped
- Take Crème fraîche or soured cream
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Instructions to make Chili con Carne (1960’s Edition):
- 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.
This recipe contains no vegetables except chilies which have been prepared by being boiled Vegetarian chilis acquired wide popularity in the U. Chili con Carne is not a Mexican dish, as many think. 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. Чили нон карне (Chili non carne). Автор: Freigraf Trostsky.
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