Step-by-Step Guide to Make Any-night-of-the-week Chili con Carne (1960’s Edition) - Logo collection for you

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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 prepare Chili con Carne (1960’s Edition):

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

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..

Yes, you can freeze chilli con carne, although we would suggest freezing the chilli and the rice separately, if you can. Chilli will store in the freezer for up to six months. Best chilli con carne recipes to make. Feed a crowd with our classic chilli con carne recipe, made with red wine, black treacle and. A quick and easy chilli con carne recipe from Jamie Oliver.

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