Chilli con carne recipe & questions

I've got mine to add here as well - everyone who's tried it loves it and takes the recipe home with them. It's great the day after and sometimes I make a huge one and then use all my old takeaway plastic containers to pack the freezer with loads of future quick meals.

Chilli con carne

Ingredients

2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 glasses red wine
2x400g cans chopped tomatoes
3 tbsp tomato pur!e
½ tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
pinch ground cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2x400g can red kidney beans, drained
1 large bunch coriander leaves, roughly chopped


Method

1. Heat the oil in a large, heavy-based saucepan 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. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.
2. Stir in the tinned tomatoes, tomato pur!e, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. 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. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning or fresh chilli if you feel it needs more punch.

Tips:
The chilli is much tastier a day or two after it's cooked as the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions

ah well might as well add my family recipe handed down from my auntie to my mumand now to me and my sisters

leanmincedbeef
2 medium onions - chopped
garlic- 2 clobes crushed or chopped
1 tin of chopped tomatoes
half a tube of tomato puree
1 red chilli-chopped (includingseeds)
1 Green Chili chopped including seeds
1 green and 1 red pepper chopped
1 bay leaf - large or 2 small ones
1 teaspoon oregano
1 teaspoon of flour
1 teaspoon of ground cumin
1 teaspoon of cayenne pepper
2 teaspoons of chilli powder
full cup of beef stock
2 shakes of tabasco sauce
4 shakes of worcestershire sauce
1 tin of red kidney beans

brown mince, drain fat then put in pan with chopped onion and 1 teaspoon of flour until onions are opaque.

Add chopped garlic and fry for 5 mins stirring occasionally.

Add tomatoes, tomato puree, oregano, cayenne pepper, chilli powder, beef stock and cumin, cover pot and bring to a moderate heat. Add chillis and peppers (chop chillis wearing gloves). Add Tabasco and Worcstershire sauce and simmer for one hour.

Drain kidney beans and add to mixture once cooked for an hour. Simmer for a further half hour:T

this never fails

Fry chopped onion in a bit of oil, add paprika for flavour and turmeric for extra colour, a pinch of cayenne pepper for spiciness (to your taste), then add mince (meat or veg) and sautee until browned a bit. Add beans (canned or pre-cooked, kidney beans are the most traditional but any beans will do). Add chopped tomatoes and salt to taste. Let it simmer for a half hour until all the flavours are mixed and all bits are cooked. Serve on boiled rice or on tortillas.

If you have a slow cooker, instead of doing all the cooking this and that, bang into slow cooker all at once and let it cook for several hours.

HTH

no garlic?!!

Hi nettles,

There's a recent thread with lots of recipes for chilli made from scratch so I'll add your thread to it so that you can look through the posts.

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