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    Chilli Con Carne

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    will
    This 3-sentence summary provides the key steps for making chilli con carne: Chop onions, garlic, peppers and brown minced beef with spices including chilli powder, paprika and cumin. Make a sauce by combining stock, tomatoes, marjoram and sugar and simmer for 20 minutes. Finally, add kidney beans and simmer for 10 more minutes before serving over rice with soured cream.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chilli Con Carne

    Uploaded by

    will
    55 views3 pages
    This 3-sentence summary provides the key steps for making chilli con carne: Chop onions, garlic, peppers and brown minced beef with spices including chilli powder, paprika and cumin. Make a sauce by combining stock, tomatoes, marjoram and sugar and simmer for 20 minutes. Finally, add kidney beans and simmer for 10 more minutes before serving over rice with soured cream.

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    chilli

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    This 3-sentence summary provides the key steps for making chilli con carne: Chop onions, garlic, peppers and brown minced beef with spices including chilli powder, paprika and cumin. Make a sauce by combining stock, tomatoes, marjoram and sugar and simmer for 20 minutes. Finally, add kidney beans and simmer for 10 more minutes before serving over rice with soured cream.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views3 pages

    Chilli Con Carne

    Uploaded by

    will
    This 3-sentence summary provides the key steps for making chilli con carne: Chop onions, garlic, peppers and brown minced beef with spices including chilli powder, paprika and cumin. Make a sauce by combining stock, tomatoes, marjoram and sugar and simmer for 20 minutes. Finally, add kidney beans and simmer for 10 more minutes before serving over rice with soured cream.

    Copyright:

    © All Rights Reserved
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    You are on page 1of 3

    Page 1 of 3

    Chilli con carne

    Ingredients

    1 tbsp oil

    1 large onion

    1 red pepper

    2 garlic cloves, peeled

    Method 1 heaped tsp hot chilli powder (or


    1 level tbsp if you only have mild)

    1. Prepare your vegetables. Chop 1 large onion into small dice, 1 tsp paprika

    about 5mm square. The easiest way to do this is to cut the onion in 1 tsp ground cumin
    half from root to tip, peel it and slice each half into thick matchsticks
    500g lean minced beef
    lengthways, not quite cutting all the way to the root end so they are
    still held together. Slice across the matchsticks into neat dice. Cut 1 1 beef stock cube
    red pepper in half lengthways, remove stalk and wash the seeds
    400g can chopped tomatoes
    away, then chop. Peel and finely chop 2 garlic cloves.
    ½ tsp dried marjoram

    2. Start cooking. Put your pan on the hob over a medium heat. Add 1 tsp sugar
    the oil and leave it for 1-2 minutes until hot (a little longer for an
    electric hob). Add the onions and cook, stirring fairly frequently, for 2 tbsp tomato purée

    about 5 minutes, or until the onions are soft, squidgy and slightly 410g can red kidney beans
    translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli
    plain boiled long grain rice, to
    powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp
    serve
    ground cumin. Give it a good stir, then leave it to cook for another 5
    minutes, stirring occasionally. soured cream, to serve
    Page 2 of 3

    3. Brown the 500g lean minced beef. Turn the heat up a bit, add
    the meat to the pan and break it up with your spoon or spatula. The
    mix should sizzle a bit when you add the mince. Keep stirring and
    prodding for at least 5 minutes, until all the mince is in uniform,
    mince-sized lumps and there are no more pink bits. Make sure you
    keep the heat hot enough for the meat to fry and become brown,
    rather than just stew.

    4. Making the sauce. Crumble 1 beef stock cube into 300ml hot
    water. Pour this into the pan with the mince mixture. Open 1 can of
    chopped tomatoes (400g can) and add these as well. Tip in ½ tsp
    dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and
    add a good shake of salt and pepper. Squirt in about 2 tbsp tomato
    purée and stir the sauce well.

    5. Simmer it gently. Bring the whole thing to the boil, give it a good
    stir and put a lid on the pan. Turn down the heat until it is gently
    bubbling and leave it for 20 minutes. You should check on the pan
    occasionally to stir it and make sure the sauce doesn’t catch on the
    bottom of the pan or isn’t drying out. If it is, add a couple of
    tablespoons of water and make sure that the heat really is low
    enough. After simmering gently, the saucy mince mixture should
    look thick, moist and juicy.

    6. Bring on the beans. Drain and rinse 1 can of red kidney beans
    (410g can) in a sieve and stir them into the chilli pot. Bring to the
    boil again, and gently bubble without the lid for another 10 minutes,
    adding a little more water if it looks too dry. Taste a bit of the chilli
    and season. It will probably take a lot more seasoning than you
    think. Now replace the lid, turn off the heat and leave your chilli to
    stand for 10 minutes before serving, and relax. Leaving your chilli to
    stand is really important as it allows the flavours to mingle and the
    meat.

    7. Serve with soured cream and plain boiled long grain rice.
    Page 3 of 3

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