"The tastiest chilli con carne"
Ranked #10,475 in Food & Cooking, #187,919 overall
TRIED AND TESTED "CHILLI CON CARNE"
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Use good quality stewing steak, diced.
INGREDIENTS
1x410g can, drained red kidney beans
1 small carton of Passata or Frito or use 1large can tinned tomatoes
450g/1lb braising steak or stewing steak
2 tbsp oil
1 onions, chopped
½-1 tsp hot chilli powder/finely chopped chilli
1 tbsp cumin powder
1 teaspoon of cinammon
Half square of dark chocolate or a good sprinkling of sugar
3 garlic cloves, crushed
300ml/0.5 pint beef (fresh or made using stock cube)
Around a third of bottle of red wine - shiraz is ideal
salt and freshly ground black pepper
soured cream or crème fraîche, to serve
Grated cheddar cheese to serve
roughly chopped fresh coriander, to garnish
Method
1. Heat the oil in a large, heavy-based saucepan or sauté pan. Fry the onion slowly until transculent and swet.
2. Add the meat and fry for about 10 minutes or until well browned.
3. Combine the chilli, cumin, cinammon and garlic and combine.
4. Increase the heat to moderate and add the wine allowing it to gently simmer until the alcohol has evapourate.
5. Add the tomato Passata/Frito and stock.
6. Allow to simmer for around 1.5 hours until the meat is soft and very tender.
7. At this point the dish really benefits from being cooled and left until the next day, but if you are wanting to serve straight away add the kidney beans and chocolate or sugar.
8. Check for seasoning.
9. Serve with boiled rice or garic bread, alongside offersour cream, tasty grated cheese and plenty of chopped coriander! Delicious!
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