Hi, I am Jane. Today, we’re going to make chili con carne (1960’s edition) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really 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 favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Chili con Carne (1960’s Edition) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have 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
- Make ready 4 cloves garlic, chopped
- Make ready 1 red chili, with seeds, chopped
- Prepare 1 red or green pepper, deseeded and chopped
- Make ready 500 g beef (or turkey) mince
- Prepare 1/2 tsp cayenne pepper
- Make ready 2 tsp smoked paprika
- Make ready 1 tsp hot chili flakes
- Prepare 1 tsp cumin
- Get 2 tbsp plain flour
- Get 150 ml red
- Get 2 x 400g tins red kidney beans, drained and rinsed
- Get 400 g tin chopped tomatoes
- Take 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Prepare 1 tsp dried oregano
- Make ready 1 beef (or chicken if using turkey mince) stock cube/pot
- Prepare 150 ml water
- Get Ground black pepper
- Prepare Salt
- Prepare Handful fresh coriander, chopped
- Get Crème fraîche or soured cream
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 , 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 is going to wrap this up with this distinctive dish chili con carne (1960’s edition) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
