Chili con Carne (1960’s Edition)

Recipe of Perfect Chili con Carne (1960’s Edition)

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The number of servings that may be served to make Chili con Carne (1960’s Edition) is 4 servings. So make sure this portion is enough to serve for your self and the one you love family.

Oh sure, simply so as to add, the time wanted to cook dinner Chili con Carne (1960’s Edition) is estimated to be round 75-90 minutes including prep.

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This recipe dates back >50 years, to my student days. Some ingredients weren’t always available – or affordable – in those days! This represents its current manifestation.

I sometimes substitute turkey mince, in which case use a chicken, rather than beef, stock cube/pot. Deseed the chili if you don’t want it hot.

Substances and spices that have to be Prepare to make Chili con Carne (1960’s Edition):

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

Steps to make 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.

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