Chili con Carne (1960’s Edition). Chili con carne, meaning 'chili with meat', is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.

Ingredients of Chili con Carne (1960’s Edition)

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

This recipe contains no vegetables except chilies which have been prepared by being boiled Vegetarian chilis acquired wide popularity in the U. Chili con Carne is not a Mexican dish, as many think. If it were Mexican, the dish would likely still be there in Mexico: Mexican cooking has changed over the centuries to take advantage of new tools, labour-saving commercially-prepared ingredients (such as Masa Harina), and to take in new. This is a really easy chilli con carne recipe.

Chili con Carne (1960’s Edition) Anleitung

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..

It has loads of flavour even though it uses mostly store cupboard ingredients. You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes. Finde was du suchst – köstlich & vielfältig. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. For the best beanless Texas-style chili recipe, start with big chunks of chuck roast.