Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chili con carne (1960’s edition). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
After it appeared on a popular show Brits have been signing up to use it. Check Out Great Products On eBay. Some ingredients weren't always available - or affordable - in those days! I sometimes substitute turkey mince, in which case use a chicken, rather than beef, stock cube/pot.
Chili con Carne (1960’s Edition) is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chili con Carne (1960’s Edition) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you cook 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
- Make ready 4 cloves garlic, chopped
- Take 1 red chili, with seeds, chopped
- Take 1 red or green pepper, deseeded and chopped
- Get 500 g beef (or turkey) mince
- Get 1/2 tsp cayenne pepper
- Get 2 tsp smoked paprika
- Make ready 1 tsp hot chili flakes
- Get 1 tsp cumin
- Prepare 2 tbsp plain flour
- Get 150 ml red wine
- Get 2 x 400g tins red kidney beans, drained and rinsed
- Prepare 400 g tin chopped tomatoes
- Prepare 1 tsp sugar
- Get 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
- Make ready Ground black pepper
- Prepare Salt
- Take Handful fresh coriander, chopped
- Take Crème fraîche or soured cream
Award Winning Chili Con Carne Award Winning Chili Con Carne. Chilli con carne, the cowboy's campfire stew, is traditionally a beef or pork braise, but it is even better made with minced venison. The dark savouriness of the meat blends so well with the other ingredients: the smoky chipotle and ancho chillies, the beans and coffee. You will, I am sure, have heard about adding chocolate to chilli and, aside from making it much richer, I am not.
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 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.
The dark savouriness of the meat blends so well with the other ingredients: the smoky chipotle and ancho chillies, the beans and coffee. You will, I am sure, have heard about adding chocolate to chilli and, aside from making it much richer, I am not. Yes, you can freeze chilli con carne, although we would suggest freezing the chilli and the rice separately, if you can. Chilli will store in the freezer for up to six months. Best chilli con carne recipes to make.
So that’s going to wrap it up for this special food chili con carne (1960’s edition) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
