Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chili con carne (1960’s edition). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chili con Carne (1960’s Edition) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Chili con Carne (1960’s Edition) is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have chili con carne (1960’s edition) using 23 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Chili con Carne (1960’s Edition):

1. Make ready 2 tbsp rapeseed oil or a good slug of butter
2. Prepare 2 onions, chopped
3. Prepare 4 cloves garlic, chopped
4. Get 1 red chili, with seeds, chopped
5. Make ready 1 red or green pepper, deseeded and chopped
6. Make ready 500 g beef (or turkey) mince
7. Make ready 1/2 tsp cayenne pepper
8. Make ready 2 tsp smoked paprika
9. Get 1 tsp hot chili flakes
10. Take 1 tsp cumin
11. Make ready 2 tbsp plain flour
12. Get 150 ml red wine
13. Get 2 x 400g tins red kidney beans, drained and rinsed
14. Take 400 g tin chopped tomatoes
15. Make ready 1 tsp sugar
16. Make ready 1 tbsp tomato purée
17. Take 1 tsp dried oregano
18. Make ready 1 beef (or chicken if using turkey mince) stock cube/pot
19. Make ready 150 ml water
20. Get Ground black pepper
21. Take Salt
22. Get Handful fresh coriander, chopped
23. Make ready Crème fraîche or soured cream

Steps to make Chili con Carne (1960’s Edition):

1. Heat oil or butter in casserole or large pan. Fry the onions, garlic, fresh chili and pepper for 3 minutes, then add the mince and fry for a further 3 minutes or until the onions are turning golden and the mince has lost its red colour, gently stirring occasionally to break up any mince clumps and to avoid sticking.
2. Add the cayenne pepper, smoked paprika, chili flakes and cumin and stir well. Then stir in the flour.
3. Gradually stir in the wine, then add the kidney beans, chopped tomatoes, sugar, tomato purée, oregano and stock cube/pot. Add the water and stir well
4. Bring to the boil, stirring occasionally, then reduce to a medium simmer and cook for 55-60 minutes. Stir two and three times and add a very little water if, but only if, necessary to prevent sticking. This is designed to be a thick and definitely not runny sauce.
5. Taste and season if required. Stir in the fresh coriander and serve with rice, baked potatoes, tortillas or whatever you fancy, adding a dollop of crème fraîche or soured cream to each portion.

So that’s going to wrap it up for this special food chili con carne (1960’s edition) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!