Chilli con carne
Using braising steak rather than minced beef gives it a stew like effect"use chopped steak tips in place of ground beef. replaced one can of beans with a can of baked beans. it added a sweet taste. it was a hit with all the family and friends" - nicocouture
Yield: 6 Ready in 2 hours
favorite of 270 people 89 people want to try
|2 canskidney beans; drained|
|900 gtomatoes; ripe skinned|
|900 gbraising steak|
|4 tbspvegetable oil|
|2 Onions; chopped|
|1 tsphot chilli powder; or cayenne pepper|
|1 tbspcumin seed|
|2 tbspdark muscovado sugar|
|3 clovesgarlic; crushed|
|600 mlsbeef; or chicken stock|
|soured cream or creme fraishe; to serve|
|fresh coriander; roughly chopped to garnish|
Chilli con carne Preparation
1 Cut the meat into 2cm cubes discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper.
2 Heat half the oil in a large heavy-based saucepan until very hot. Fry half the meat for approx. 10 mins. until browned. Drain, put to one side and repeat with remaining meat.
3 Add the onions to the pan with the chilli, paprika, cumin and sugar and fry gently for 10 mins. until deep golden and caramelised.
4 Return meat to the pan with the garlic, chopped tomatoes and stock.
5 Bring to the boil, reduce the heat and simmer, uncovered for 1 and 1/2 hrs adding the kidney beans in the last 30 mins.
6 Serve with spoonfulls of soured cream or creme fraishe and coriander to garnish
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