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We hope you got benefit from reading it, now let’s go back to chili con carne (1960’s edition) recipe. You can have chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chili con Carne (1960’s Edition):
- Prepare 2 tbsp rapeseed oil or a good slug of butter
- Prepare 2 onions, chopped
- Take 4 cloves garlic, chopped
- Get 1 red chili, with seeds, chopped
- Use 1 red or green pepper, deseeded and chopped
- You need 500 g beef (or turkey) mince
- Provide 1/2 tsp cayenne pepper
- You need 2 tsp smoked paprika
- Use 1 tsp hot chili flakes
- Get 1 tsp cumin
- Provide 2 tbsp plain flour
- Get 150 ml red wine
- Prepare 2 x 400g tins red kidney beans, drained and rinsed
- You need 400 g tin chopped tomatoes
- Take 1 tsp sugar
- Prepare 1 tbsp tomato purée
- Take 1 tsp dried oregano
- You need 1 beef (or chicken if using turkey mince) stock cube/pot
- You need 150 ml water
- Get Ground black pepper
- Use Salt
- Use 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.
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