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We hope you got insight from reading it, now let’s go back to chili con carne (1960’s edition) recipe. To cook chili con carne (1960’s edition) you only need 23 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Take 2 tbsp rapeseed oil or a good slug of butter
- Provide 2 onions, chopped
- Use 4 cloves garlic, chopped
- Prepare 1 red chili, with seeds, chopped
- You need 1 red or green pepper, deseeded and chopped
- Provide 500 g beef (or turkey) mince
- You need 1/2 tsp cayenne pepper
- Get 2 tsp smoked paprika
- Get 1 tsp hot chili flakes
- Get 1 tsp cumin
- You need 2 tbsp plain flour
- Get 150 ml red wine
- Take 2 x 400g tins red kidney beans, drained and rinsed
- You need 400 g tin chopped tomatoes
- Use 1 tsp sugar
- Take 1 tbsp tomato purée
- Use 1 tsp dried oregano
- Prepare 1 beef (or chicken if using turkey mince) stock cube/pot
- Provide 150 ml water
- You need Ground black pepper
- Take Salt
- Take Handful fresh coriander, chopped
- Provide 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 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. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Чили нон карне (Chili non carne). Автор: Freigraf Trostsky. En film av Frida Kärvegård. "Chili con carne" has been selected to the international competition program at RIYFF! Keep your eyes open for details about the screening. Reviews for: Photos of Award Winning Chili Con Carne.
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