Hi, I am Joana. Today, we’re going to prepare chili con carne (1960’s edition) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chili con Carne (1960’s Edition) Recipe
Chili con Carne (1960’s Edition) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Chili con Carne (1960’s Edition) is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Prepare 2 tbsp rapeseed oil or a good slug of butter
- Prepare 2 onions, chopped
- Get 4 cloves garlic, chopped
- Prepare 1 red chili, with seeds, chopped
- Get 1 red or green pepper, deseeded and chopped
- Take 500 g beef (or turkey) mince
- Get 1/2 tsp cayenne pepper
- Get 2 tsp smoked paprika
- Prepare 1 tsp sausage chili flakes
- Make ready 1 tsp cumin
- Prepare 2 tbsp plain flour
- Take 150 ml
- Get 2 x 400g tins red kidney beans, drained and rinsed
- Make ready 400 g tin chopped tomatoes
- Prepare 1 tsp sugar
- Take 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Take 1 beef (or chicken if using turkey mince) stock cube/pot
- Prepare 150 ml water
- Prepare Ground black pepper
- Prepare Salt
- Prepare Handful fresh coriander, chopped
- Get Crème fraîche or soured cream
Steps 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 , 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.
So that’s going to wrap it up for this exceptional dish chili con carne (1960’s edition) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
