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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chili con carne (1960’s edition). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chili con Carne (1960’s Edition) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chili con Carne (1960’s Edition) is something that I have loved my whole life.

Heat oil or butter in casserole or large pan. 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. Home turf: Texas Local flavor: Chili is practically a religion in Texas. 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.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Chili con Carne (1960’s Edition):
  1. Get 2 tbsp rapeseed oil or a good slug of butter
  2. Make ready 2 onions, chopped
  3. Prepare 4 cloves garlic, chopped
  4. Get 1 red chili, with seeds, chopped
  5. Take 1 red or green pepper, deseeded and chopped
  6. Take 500 g beef (or turkey) mince
  7. Take 1/2 tsp cayenne pepper
  8. Make ready 2 tsp smoked paprika
  9. Get 1 tsp hot chili flakes
  10. Prepare 1 tsp cumin
  11. Make ready 2 tbsp plain flour
  12. Make ready 150 ml red wine
  13. Make ready 2 x 400g tins red kidney beans, drained and rinsed
  14. Get 400 g tin chopped tomatoes
  15. Make ready 1 tsp sugar
  16. Take 1 tbsp tomato purée
  17. Get 1 tsp dried oregano
  18. Prepare 1 beef (or chicken if using turkey mince) stock cube/pot
  19. Take 150 ml water
  20. Take Ground black pepper
  21. Make ready Salt
  22. Make ready Handful fresh coriander, chopped
  23. Prepare Crème fraîche or soured cream

Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. The dish known simply as Chili in the US and Canada is known as Chilli Con Carne here in Australia and in the UK. It looks like Bolognese and is cooked like Bolognese - except there's a load of Tex-Mex spices added.

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.

The dish known simply as Chili in the US and Canada is known as Chilli Con Carne here in Australia and in the UK. It looks like Bolognese and is cooked like Bolognese - except there's a load of Tex-Mex spices added. Chili con carne, however is made with meat; 'con carne' translates directly from Spanish to 'with meat'. Most commonly, chili con carne is made with ground beef, but there's again a number of possibilities to opt for other types of ground meat. What's the Best Meat for Chili?

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