Hello everybody, welcome to my recipe site, looking for the perfect Chili con Carne (1960’s Edition) recipe? look no further! We provide you only the perfect Chili con Carne (1960’s Edition) recipe here. We also have wide variety of recipes to try.

Chili con Carne (1960’s Edition)
Chili con Carne (1960’s Edition)

Before you jump to Chili con Carne (1960’s Edition) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Even though we’re constantly being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most likely, a lot of people assume that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. In reality, though, merely making some modest changes can positively impact daily eating habits.

The first change to make is to pay more attention to what you buy when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. A good healthy option can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy at the start of the day. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chili con carne (1960’s edition) recipe. To make chili con carne (1960’s edition) you only need 23 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Chili con Carne (1960’s Edition):
  1. Get 2 tbsp rapeseed oil or a good slug of butter
  2. Prepare 2 onions, chopped
  3. You need 4 cloves garlic, chopped
  4. Take 1 red chili, with seeds, chopped
  5. Take 1 red or green pepper, deseeded and chopped
  6. Take 500 g beef (or turkey) mince
  7. Provide 1/2 tsp cayenne pepper
  8. Take 2 tsp smoked paprika
  9. Provide 1 tsp hot chili flakes
  10. Get 1 tsp cumin
  11. Provide 2 tbsp plain flour
  12. Use 150 ml red wine
  13. Provide 2 x 400g tins red kidney beans, drained and rinsed
  14. Use 400 g tin chopped tomatoes
  15. Use 1 tsp sugar
  16. Take 1 tbsp tomato purée
  17. Use 1 tsp dried oregano
  18. You need 1 beef (or chicken if using turkey mince) stock cube/pot
  19. Provide 150 ml water
  20. Take Ground black pepper
  21. Get Salt
  22. Get Handful fresh coriander, chopped
  23. Use Crème fraîche or soured cream
Instructions to make Chili con Carne (1960’s Edition):
  1. Heat oil or butter in casserole or large pan. Fry the onions, garlic, fresh chili and pepper for 3 minutes, then add the mince and fry for a further 3 minutes or until the onions are turning golden and the mince has lost its red colour, gently stirring occasionally to break up any mince clumps and to avoid sticking.
  2. Add the cayenne pepper, smoked paprika, chili flakes and cumin and stir well. Then stir in the flour.
  3. Gradually stir in the wine, then add the kidney beans, chopped tomatoes, sugar, tomato purée, oregano and stock cube/pot. Add the water and stir well
  4. Bring to the boil, stirring occasionally, then reduce to a medium simmer and cook for 55-60 minutes. Stir two and three times and add a very little water if, but only if, necessary to prevent sticking. This is designed to be a thick and definitely not runny sauce.
  5. Taste and season if required. Stir in the fresh coriander and serve with rice, baked potatoes, tortillas or whatever you fancy, adding a dollop of crème fraîche or soured cream to each portion.

Melt shortening in saucepan, add onion and beef, brown slightly. Add seasonings, tomato soup and kidney beans. Serve hot with crisp crackers and relishes. The dish known simply as Chili in the US and Canada is known as Chilli Con Carne here in Australia and in the UK. It looks like Bolognese and is cooked like Bolognese - except there's a load of Tex-Mex spices added.

If you find this Chili con Carne (1960’s Edition) recipe helpful please share it to your close friends or family, thank you and good luck.