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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chili con carne (1960’s edition). It is one of my favorites food recipes. This time, I am going to make it a little 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 enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Chili con Carne (1960’s Edition) is something which I’ve loved my entire life. They are nice and they look fantastic.

Some ingredients weren't always available - or affordable - in those days! I sometimes substitute turkey mince, in which case use a chicken,. Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli Spanish pronunciation: [ˈtʃili kon ˈkaɾne]), meaning 'chili with meat', is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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):
  1. Get 2 tbsp rapeseed oil or a good slug of butter
  2. Get 2 onions, chopped
  3. Take 4 cloves garlic, chopped
  4. Prepare 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. Prepare 1/2 tsp cayenne pepper
  8. Make ready 2 tsp smoked paprika
  9. Get 1 tsp hot chili flakes
  10. Take 1 tsp cumin
  11. Take 2 tbsp plain flour
  12. Get 150 ml red wine
  13. Make ready 2 x 400g tins red kidney beans, drained and rinsed
  14. Make ready 400 g tin chopped tomatoes
  15. Make ready 1 tsp sugar
  16. Take 1 tbsp tomato purée
  17. Take 1 tsp dried oregano
  18. Take 1 beef (or chicken if using turkey mince) stock cube/pot
  19. Take 150 ml water
  20. Make ready Ground black pepper
  21. Get Salt
  22. Make ready Handful fresh coriander, chopped
  23. Prepare Crème fraîche or soured cream

The Spanish phrase "chili con carne" means chili with meat, but both chili and chili con carne can refer to the authentic spicy dish of meat, chili peppers, beans, tomatoes, seasonings and spices. Check out the many different types of chili you can make! Maybe I'm not too adventurous with my chile con carne but I really wanted a good traditional recipe and the spices were just off. Back to Chili con Carne II.

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.

All Reviews for Chili con Carne II - of Reviews. Reviews: Most Helpful Most Helpful Most. Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned.

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