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Home Dish Chilli con Carne

Chilli con Carne

Name: How to cook Chilli con Carne - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Mireya González

Chilli con Carne

One of our favorites! It's always a feast when we make this dish. The original recipe is from Good Food and I think it's the best one I have tried. We make it over and over, and never get tired of these Mexican flavors. #mycookbook

Ingredient

Food ration :

5 servings

Cooking time :

1 hr

large onion cut into small dice, about 5mm square

red pepper cut into small squares

garlic cloves minced

1 tbsp

oil

heaped tsp hot chili powder (or 1 level tbsp if you only have mild)

1 tsp

smoked paprika

1 tsp

ground cumin

500 g

lean minced beef

beef stock cube dissolved in 300 mL of water

400 g

can chopped tomatoes

1/2 tsp

dried marjoram

1 tsp

sugar

1 tsp

instant coffee

2 tbsp

tomato purée

410 g

can red kidney beans

1 packet

tortillas

Cooking instructions

* Step 1

In a pan, on the hob over medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy, and slightly translucent.

* Step 2

Add in the garlic, red pepper, hot chili powder or mild chili powder, smoked paprika, ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

* Step 3

Brown 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.

* Step 4

Keep stirring 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.

* Step 5

Make the sauce. Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

* Step 6

Add the can of chopped tomatoes. Add dried marjoram, instant coffee, sugar, and add salt and pepper to your taste. Add the tomato purée and stir the sauce well.

* Step 7

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.

* Step 8

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.

* Step 9

Drain and rinse the red kidney beans in a sieve and stir them into the chili 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.

* Step 10

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. Serve with soured cream, tortillas, cheddar on top and plain boiled long grain rice.