See Also: Chilli con carne(recipes)
Carne, Marcel(encyclopedia)
Carne Asada(recipes)
Carne Adovada(recipes)
Pendower-Carne Beach(tourism)
Chilli(recipes)
chilli(dictionary)
chilli(dictionary)
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chilli powder(dictionary)

okra (oh) and Chilli con carne (recipes)


okra (oh)



[Date: 1700-1800; Origin: From a West African language]
a green vegetable used in Cooking, especially in Asia and the southern US

Chilli con carne (recipes)






Serves 6-8



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



2 tbsp olive oil2 onions, chopped2 garlic cloves, crushed1kg/2¼lb lean minced beef2 glasses red wine2x400g cans chopped tomatoes3 tbsp tomato purée2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes1 tsp ground cumin 1 tsp ground coriander1 stick cinnamongood shake of Worcestershire sauce1 beef stock cubesalt and freshly ground black pepper2x400g can red kidney beans, drained1 large bunch coriander leaves, roughly choppedwedges of lime, to serve



Method



1. Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, Cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red Wine and boil for 2-3 minutes. While waiting, pour a glass for yourself.2. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. This is ideal served with the lime wedges and also rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad.Tips:The chilli is much tastier a day or two after it' s cooked as the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you' re eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.