Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chili con carne (1960’s edition). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chili con Carne (1960’s Edition) is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Chili con Carne (1960’s Edition) is something which I’ve loved my whole life. They’re fine and they look wonderful.
Some ingredients weren't always available - or affordable - in those days! Come home to a warming bowl of this Chili. This delicious recipe is great served with rice or on its own for a lighter lunch.
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 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
- Take 2 onions, chopped
- Get 4 cloves garlic, chopped
- Prepare 1 red chili, with seeds, chopped
- Take 1 red or green pepper, deseeded and chopped
- Prepare 500 g beef (or turkey) mince
- Make ready 1/2 tsp cayenne pepper
- Take 2 tsp smoked paprika
- Take 1 tsp hot chili flakes
- Get 1 tsp cumin
- Get 2 tbsp plain flour
- Prepare 150 ml red wine
- Prepare 2 x 400g tins red kidney beans, drained and rinsed
- Take 400 g tin chopped tomatoes
- Make ready 1 tsp sugar
- Get 1 tbsp tomato purée
- Make ready 1 tsp dried oregano
- Get 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
You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes. The recipe states to fry the onion, garlic and red pepper in lard. Surely this has to be a mistake? Wouldn't the chili have a greasy sludge on top?
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.
Finde was du suchst - köstlich & vielfältig. Here's a new way to top off your chili! Sprinkle shredded Cheddar cheese over individual servings of the hot chili, then drizzle with a little ranch dressing and add a few chili-cheese-flavored corn chips. Chilli con carne means "Chili with meat" in Spanish and Italian. Chili con carne (also known simply as chili) was a spicy dish from Earth, made primarily of beef, chili peppers, onions, beans, and tomatoes.
So that is going to wrap it up for this exceptional food chili con carne (1960’s edition) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
