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Chili con Carne (1960’s Edition)
Chili con Carne (1960’s Edition)

Before you jump to Chili con Carne (1960’s Edition) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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Evidently, it’s easy to start integrating healthy eating into your life.

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

The ingredients needed to prepare Chili con Carne (1960’s Edition):
  1. Take 2 tbsp rapeseed oil or a good slug of butter
  2. Take 2 onions, chopped
  3. Get 4 cloves garlic, chopped
  4. Get 1 red chili, with seeds, chopped
  5. Prepare 1 red or green pepper, deseeded and chopped
  6. Take 500 g beef (or turkey) mince
  7. Get 1/2 tsp cayenne pepper
  8. Take 2 tsp smoked paprika
  9. Take 1 tsp hot chili flakes
  10. Prepare 1 tsp cumin
  11. Get 2 tbsp plain flour
  12. Get 150 ml red wine
  13. Take 2 x 400g tins red kidney beans, drained and rinsed
  14. Provide 400 g tin chopped tomatoes
  15. Get 1 tsp sugar
  16. Take 1 tbsp tomato purée
  17. You need 1 tsp dried oregano
  18. You need 1 beef (or chicken if using turkey mince) stock cube/pot
  19. Take 150 ml water
  20. Use Ground black pepper
  21. Provide Salt
  22. You need Handful fresh coriander, chopped
  23. Take Crème fraîche or soured cream
Steps to make Chili con Carne (1960’s Edition):
  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.

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