Posted by: hilsrecipeoftheweek | August 29, 2010

Best chilli con carne

Spicy warming chilli hits the spot on a cool wintery night. Easy to prepare, and even tastier the day after!

(By Jo Pratt)

Preparation time: less than 30 mins
Cooking time: 1 to 2 hours
Serves 5 -6

Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg/2¼lb lean beef mince
  • 250ml/9fl oz red wine
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp tomato purée
  • 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 stick cinnamon
  • good shake of Worcestershire sauce
  • 1 beef stock cube
  • salt and freshly ground black pepper
  • 2 x 400g can red kidney beans, rinsed and drained
  • 1 large bunch coriander leaves, roughly chopped
  • wedges of lime, to serve

Method

  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.
  2. Pour in the red wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.
  3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black 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.
  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. Serve with rice or crusty bread, sour cream and a big green salad.

Top recipe tip

The chilli is much tastier a day or two after it’s cooked because 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 in well-sealed sandwich bags, then reheated in the microwave or by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.

 http://www.bbc.co.uk/food/recipes/chilliconcarne_67875

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: