Chile con carne (W)
|1 kgminced beef|
|2 tablespoonsextra virgin olive oil|
|1 mediumonion; peeled and finely chopped|
|1 green capsicum (bell pepper); deseeded and chopped|
|1 clovegarlic; peeled and squashed|
|2 fresh birds eye chillies; finely chopped|
|1 teaspoonchilli powder|
|1 teaspoonground cumin|
|1 teaspoonfresh oregano leaves; chopped|
|1 bay leaf|
|440 gtomatoes canned in tomato juice|
|440 gcanned kidney beans; drained|
|1 cupbeef stock|
|1 tablespoonplain flour (optional); mixed to a smooth paste with a little cold water|
|1 tablespooncornmeal (optional)|
Chile con carne (W) Preparation
Peel and finely chop the onion.
De-seed and chop the capsicum flesh into small pieces.
Peel the garlic clove and squash it with the flat side of a large knife.
De-stalk and finely chop the chillies keeping the seeds in the mix.
Heat the oil in a heavy based frypan and saute the meat, onions capsicum and garlic till the meat is browned.
Add all the other ingredients, stir and simmer with a lid on for 20-40 minutes.
If nearing serving time the mix is too wet, add some cornmeal or plain flour mixed with a little cold water to thicken it.
Remove bay leaf and serve with corn chips, or cooked rice or cheesy polenta.
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Chile con carne (W) Reviews
I did not have the chilli peppers but it turned out well.
8 months, 1 weeks, 5 days, 8 hours, 29 minutes ago
9 months, 2 weeks, 5 days, 14 hours, 19 minutes ago
easy and tasty
2 years, 6 months, 1 weeks, 6 days, 12 hours, 55 minutes ago
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