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Chili con carne - vers 1.11

Beef

Ingredients

  • 1 kg ground beef
  • 1-3 large onions, chopped
  • 2-4 garlic cloves, minced
  • 1 can tomato paste
  • 1-2 cans tomatoes
  • 5 ml ground cumin
  • 5 ml paprika
  • 10 ml chili powder
  • 5 ml oregano
  • 5 ml salt
  • 2.5 ml pepper
  • good shake of Worcestershire sauce
  • 2-3 cans kidney beans
  • 1 large bunch coriander leaves, roughly chopped

Method - short version

  1. Saute meat, onions and garlic until done.
  2. Add remaining ingredients and simmer for 2 hours or 5-8 hours in the slowcooker (preferred method).
Method - long version
  1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned, and breaking down any chunks of meat with a wooden spoon.
    Hint: How to brown mince
  2. Stir in the tinned tomatoes, tomato purée, fresh chili or chili flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper.
  3. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
  4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
  5. Serve with rice, guacamole, sour cream and a big green salad.

Hungarian version: Paprika con carne

Replace the chili with one heaped tablespoon of HOT paprika powder (not the normal stuff from the supermarket)

Serves 6 - 8
 

Recipe adapted from:

BBC's Chilli con carne


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