Hi, I’m Laura. Today, I’m gonna show you how to prepare 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. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Chili con Carne (1960’s Edition) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. 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):
- Prepare 2 tbsp rapeseed oil or a good slug of butter
- Take 2 onions, chopped
- Get 4 cloves garlic, chopped
- Make ready 1 red chili, with seeds, chopped
- Take 1 red or green pepper, deseeded and chopped
- Make ready 500 g beef (or turkey) mince
- Get 1/2 tsp cayenne pepper
- Take 2 tsp smoked paprika
- Prepare 1 tsp hot chili flakes
- Prepare 1 tsp cumin
- Make ready 2 tbsp plain flour
- Take 150 ml red
- Make ready 2 x 400g tins red kidney beans, drained and rinsed
- Make ready 400 g tin chopped tomatoes
- Make ready 1 tsp sugar
- Get 1 tbsp tomato purée
- Take 1 tsp dried oregano
- Make ready 1 beef (or chicken if using turkey mince) stock cube/pot
- Take 150 ml water
- Prepare Ground black pepper
- Get Salt
- Get Handful fresh coriander, chopped
- Take 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 , 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’s going to wrap this up for this distinctive dish chili con carne (1960’s edition) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
