Mexican recipes
Simple Chilli con carne
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85 min
Serves 2
Mexican
Ingredients
- 2 tbsp vegetable or olive oil 30 ml vegetable or olive oil
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1 tsp chilli powder 4.9 ml chilli powder
- 1 tsp oregano 4.9 ml oregano
- 1/2 tsp ground cumin 2.5 ml ground cumin
- 7 oz lean beef (fat trimmed and cut into thin strips or minced) 200 g lean beef (fat trimmed and cut into thin strips or minced)
- 3 tbsp tomato puree 44 ml tomato puree
- 7 oz tomatoes (skinned, deseeded and cubed) 200 g tomatoes (skinned, deseeded and cubed)
- 1 cup beef chicken stock 250 ml beef chicken stock
- Salt and black pepper to taste Salt and black pepper to taste
- 3 1/2 oz red kidney beans 100 g red kidney beans
Method
In a saucepan over medium heat add 2 tablespoons of oil and cook the onions for a few minutes, until soft. Add the garlic and cook for one more minute.
Add the chili powder, oregano and cumin and cook, stirring constantly for 1-2 minutes. This will intensify the flavor and aroma of the spices.
Add the beef and cook for 5-6 minutes, turtning often, until the meat is browned.
Stir in the tomato puree, the cubed tomatoes and stock and season with salt and pepper to taste. Bring to a boil, lower heat and simmer, stirring often, for about 1 hour. Check every 15 or 20 minutes and if the sauce is too dry, add some water to keep it from sticking.
Add the red kidney beans, stir and serve with fresh coriander and sour cream.
Add the chili powder, oregano and cumin and cook, stirring constantly for 1-2 minutes. This will intensify the flavor and aroma of the spices.
Add the beef and cook for 5-6 minutes, turtning often, until the meat is browned.
Stir in the tomato puree, the cubed tomatoes and stock and season with salt and pepper to taste. Bring to a boil, lower heat and simmer, stirring often, for about 1 hour. Check every 15 or 20 minutes and if the sauce is too dry, add some water to keep it from sticking.
Add the red kidney beans, stir and serve with fresh coriander and sour cream.
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