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Here are the ingridients that are needed to prepare a perfect Chili con Carne (1960’s Edition):
- Use 2 tbsp of rapeseed oil or a good slug of butter.
- Provide 2 of onions, chopped.
- You need 4 cloves of garlic, chopped.
- Take 1 of red chili, with seeds, chopped.
- Use 1 of red or green pepper, deseeded and chopped.
- Get 500 g of beef (or turkey) mince.
- Get 1/2 tsp of cayenne pepper.
- Take 2 tsp of smoked paprika.
- Take 1 tsp of hot chili flakes.
- Use 1 tsp of cumin.
- Use 2 tbsp of plain flour.
- Provide 150 ml of red wine.
- Use 2 of x 400g tins red kidney beans, drained and rinsed.
- Provide 400 g of tin chopped tomatoes.
- Get 1 tsp of sugar.
- You need 1 tbsp of tomato purée.
- You need 1 tsp of dried oregano.
- Prepare 1 of beef (or chicken if using turkey mince) stock cube/pot.
- Take 150 ml of water.
- Prepare of Ground black pepper.
- Prepare of Salt.
- Provide Handful of fresh coriander, chopped.
- You need of Crème fraîche or soured cream.
Done with the ingridients? Below are the procedures on producing 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..
Serve in bowls with a bowl of Cheddar on the side. Nice eaten spooning some chilli con carne into the pitta pockets with cheese and the rest eaten from the bowl. Can easily be adjusted if you do not like it too spicy. 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.
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