Hello, I’m Kate. Today, we’re going to prepare chili con carne (1960’s edition) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. 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 current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Chili con Carne (1960’s Edition) is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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
- Take 2 onions, chopped
- Get 4 cloves garlic, chopped
- Prepare 1 red chili, with seeds, chopped
- Get 1 red or green pepper, deseeded and chopped
- Prepare 500 g beef (or turkey) mince
- Prepare 1/2 tsp cayenne pepper
- Take 2 tsp smoked paprika
- Make ready 1 tsp hot chili flakes
- Get 1 tsp cumin
- Prepare 2 tbsp plain flour
- Make ready 150 ml
- Make ready 2 x 400g tins red kidney beans, drained and rinsed
- Get 400 g tin chopped tomatoes
- Take 1 tsp sugar
- Take 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Take 1 beef (or chicken if using turkey mince) stock cube/pot
- Get 150 ml water
- Prepare Ground black pepper
- Prepare Salt
- Prepare Handful fresh coriander, chopped
- Make ready Crème fraîche or soured cream
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 , 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 special dish chili con carne (1960’s edition) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
