Mexican recipes
Chilli con carne
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120 min
Serves 6
Mexican
Ingredients
- 2 tbsp olive oil 30 ml olive oil
- 2 onions, finely chopped 2 onions, finely chopped
- 2 garlic cloves, crushed 2 garlic cloves, crushed
- 2 lb lean minced beef 905 g lean minced beef
- 2 cup red wine 480 ml red wine
- 2 x 400g cans chopped tomatoes 2 x 400g cans chopped tomatoes
- 3 tbsp tomato puree 44 ml tomato puree
- 2 red chillies, thinly sliced 2 red chillies, thinly sliced
- 1 tsp ground cumin 4.9 ml ground cumin
- 1 tsp ground coriander 4.9 ml ground coriander
- 1 stick cinnamon 1 stick cinnamon
- 1 tbsp Worcestershire sauce 15 ml Worcestershire sauce
- 1 beef stock cube 1 beef stock cube
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- 2 x 400g can red kidney beans, rinsed and drained 2 x 400g can red kidney beans, rinsed and drained
- 1 bunch coriander leaves (roughly chopped) 1 bunch coriander leaves (roughly chopped)
Method
Heat the oil in a large, heavy saucepan, over medium heat. Add the onion first and then the garlic and saute for 3-4 minutes, stirring often.
Add the minced beef and brown, stirring frequerntly and breaking any lumps that form.
Pour in the red wine, bring to a boil and cook for 2-3 minutes.
Add the chopped tomatoes, the tomato purιe, the fresh chilli, cumin powder, ground coriander, cinnamon stick and Worcestershire sauce. Break the beef stock cube in, season well with salt and pepper and stir.
Lower heat and simmer for about 1 hour, stirring occasionally, until the mixture is thick.
Add the red kidney beans and fresh coriander and cook for 10 to 15 minutes more. Taste and adjust with more seasoning, if required.
Remove from the heat and serve with sour cream.
Add the minced beef and brown, stirring frequerntly and breaking any lumps that form.
Pour in the red wine, bring to a boil and cook for 2-3 minutes.
Add the chopped tomatoes, the tomato purιe, the fresh chilli, cumin powder, ground coriander, cinnamon stick and Worcestershire sauce. Break the beef stock cube in, season well with salt and pepper and stir.
Lower heat and simmer for about 1 hour, stirring occasionally, until the mixture is thick.
Add the red kidney beans and fresh coriander and cook for 10 to 15 minutes more. Taste and adjust with more seasoning, if required.
Remove from the heat and serve with sour cream.
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