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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chili con carne (1960’s edition). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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. This easy chilli con carne recipe is a quick and classic sharing option for a casual night with friends.

Chili con Carne (1960’s Edition) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Chili con Carne (1960’s Edition) is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chili con Carne (1960’s Edition):

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

This is a really easy chilli con carne recipe. 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. En film av Frida Kärvegård. "Chili con carne" has been selected to the international competition program at RIYFF!

Instructions 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.

You can experiment with how hot it is by leaving the seeds in the fresh chillies or adding a pinch of dried chilli flakes. En film av Frida Kärvegård. "Chili con carne" has been selected to the international competition program at RIYFF! Keep your eyes open for details about the screening. This rich and authentic chili con carne recipe is a spicy stew of beef and chilies, including ancho, guajillo and jalapeno, and many wonderful seasonings. "Chili con Carne". Three little words that describe such a wonderful meal.

So that’s going to wrap it up for this exceptional food chili con carne (1960’s edition) recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!