Again looking for a chili con carne (1960’s edition) recipe that is unique? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious chili con carne (1960’s edition) should had aroma and taste that could provoke everyone’s taste.

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Ingredients and seasonings required in make

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

Add kidney beans and heat through. One present-day dabbler in chili lore has come up with a shocking discovery which he believes is proof that chili con carne had its origin in Mexico. Southerners and Midwesterners generally add beans. Includes recipes for chicken, cheese, egg, fish, game, oysters as well as chilis, enchiladas, envueltos, tamales, tortillas, and more.

Instructions 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.
6. Done and ready to serve!

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