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Cook book |
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Chilli con carne (2 pages) |
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This great chilli has to be one of the best dishes to friends for a casual get-together |
Dish Summary |
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Preparation (continued) 6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. |
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Serves 4 |
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Ingredients · 1 tbsp oil · 1 large onion · 1 red pepper · 2 garlic cloves, peeled · 1 heaped tsp hot chilli powder (or 1 level tbsp if you have only mild) · 1 tsp paprika · 1 tsp ground cumin |
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50 min prep + 1 hour cooking |
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Serving Suggestions Average Star Rating Serve with soured cream and plain boiled long grain rice.
Other ways to enjoy chilli Serve it on a bed of plain, boiled rice, with a spoonful of soured cream on top. Pile it on tortilla chips and sprinkle it with grated cheddar. Wrap it up in a tortilla with shredded lettuce, chopped tomatoes and guacamole for a great burrito.
A Mexican twist Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans. Any plain dark chocolate will do. Be careful not to add too much - you don't want to be able to identify the flavour of the chocolate. |
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· 500g lean minced beef · 1 beef stock cube · 400g can chopped tomatoes · ½ tsp dried marjoram · 1 tsp sugar · 2 tbsp tomato puree · 410g can red kidney beans · Plain boiled long grain rice to serve · Soured cream to serve |