Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chili con carne (1960’s edition). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chili con Carne (1960’s Edition) is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Chili con Carne (1960’s Edition) is something which I have loved my whole life.
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 get started with this recipe, we must prepare a few ingredients. You can cook chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Make ready 2 tbsp rapeseed oil or a good slug of butter
- Make ready 2 onions, chopped
- Get 4 cloves garlic, chopped
- Take 1 red chili, with seeds, chopped
- Get 1 red or green pepper, deseeded and chopped
- Prepare 500 g beef (or turkey) mince
- Take 1/2 tsp cayenne pepper
- Get 2 tsp smoked paprika
- Get 1 tsp hot chili flakes
- Get 1 tsp cumin
- Prepare 2 tbsp plain flour
- Take 150 ml red wine
- Make ready 2 x 400g tins red kidney beans, drained and rinsed
- Get 400 g tin chopped tomatoes
- Get 1 tsp sugar
- Take 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Make ready 1 beef (or chicken if using turkey mince) stock cube/pot
- Prepare 150 ml water
- Prepare Ground black pepper
- Prepare Salt
- Make ready Handful fresh coriander, chopped
- Take Crème fraîche or soured cream
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 Rezepte in verschiedenen Variationen. Weiterhin Bilder, Tipps, Zutaten und Kalorienangabe für ein gelungenes Chili con Carne. Haben auch Sie ein Chili con Carne gekocht und möchten Ihre Erfahrungen mit uns teilen, dann geben Sie Feedback an das Chili con Carne Team.
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 rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings. "Chili con Carne". Three little words that describe such a wonderful meal. It literally translates from Spanish to "Chili with Meat", and as generic. This is a really easy chilli con carne recipe. It has loads of flavour even though it uses mostly store cupboard ingredients.
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