Chilli Con Carne
Source of Recipe
CBBC services Source of Recipe Jamie Oliver
Recipe Introduction
Serves 4
"I have thrown away all my other chilli recipes, nothing beats this. Sun dried tomatoes in olive oil makes a big difference to the taste." Claire Street
List of Ingredients
Ingredients
2 medium onions
1 clove garlic
olive oil
10g/2tsp chilli powder
1 fresh red chilli, deseeded and finely chopped
5g/1tsp ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
455g/1lb chuck steak, minced or best minced beef
200g/7oz sun-dried tomatoes in olive oil
2 x 400g/14oz tins chopped tomatoes
� stick cinnamon
2 x 400g/14oz tins red kidney beans, drained
Ingredients
2 medium onions
1 clove garlic
olive oil
10g/2tsp chilli powder
1 fresh red chilli, deseeded and finely chopped
5g/1tsp ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
455g/1lb chuck steak, minced or best minced beef
200g/7oz sun-dried tomatoes in olive oil
2 x 400g/14oz tins chopped tomatoes
� stick cinnamon
2 x 400g/14oz tins red kidney beans, drained Method
Recipe
To cook this I use a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method then preheat the oven to 150C/ 300F/Gas 2.
Blitz the onions and garlic in the food processor until finely chopped, then fry in a little olive oil until softened. Add the chilli powder, fresh chilli, cumin and a little seasoning. Then add the minced chuck steak or beef and continue to cook, stirring, until it has browned. Blitz the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to a simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1� hours. Add the tinned kidney beans 30 minutes before the end of the cooking time - they are already cooked and only need warming up.
This always tastes better if you cook it the day before (to give the flavours time to develop), so it�s really handy if you�ve got friends coming round and don�t want to be stuck in the kitchen. Just take it out of the fridge and warm it up - serve with lots of fresh crusty bread, a nice tossed salad, and a big blob of natural yoghurt or guacamole.
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