Practical Method to Homemade Appetizing Chili con Carne (1960’s Edition)

Hoping to dine Chili con Carne (1960’s Edition) a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear instructions on cooking a Chili con Carne (1960’s Edition) like a famous chef made.

We hope you got benefit from reading it, now let's go back to chili con carne (1960’s edition) recipe. You can cook chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you achieve that.

To prepare an extraordinary Chili con Carne (1960’s Edition), below are the materials required:

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

After preparing the ingridients, next you are good to prepare your tasty Chili con Carne (1960’s Edition) by following the procedures on this section:

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..

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. Living in perfect harmony with three former boy friends, three kids from these boy friends and her grand mother, Irène came to France from Chili twenty years ago. It would be broken with the arrival of Claude.

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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