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Chili Con Carne
Chili Con Carne

Before you jump to Chili Con Carne recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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In order to see results, it is definitely not a requirement to drastically alter your eating habits. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

Therefore, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to chili con carne recipe. To cook chili con carne you only need 19 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to cook Chili Con Carne:
  1. Get 3 tbsp olive oil
  2. Take 500 g mince beef
  3. Take 1 large onion, peeled and diced
  4. Take 3 garlic cloves, peeled and finely chopped
  5. Use 1 tsp ground cumin
  6. Take 1 Bell pepper, diced
  7. You need 2 fresh chillies
  8. You need 1 tsp paprika
  9. Provide 150 ml red wine
  10. Get 200 ml hot water
  11. Prepare 1 beef stock cube
  12. Take 1 can chopped tomatoes can (400g can)
  13. You need 1/2 dried marjoram
  14. Use 1 tsp dried oregano
  15. You need 1 tsp sugar
  16. Get to taste Salt
  17. Prepare to taste Ground black pepper
  18. You need 2 tbsp tomato puree
  19. Get 1 can kidney beans (410g can)
Steps to make Chili Con Carne:
  1. Brown the mince beef over a medium heat with 1 tbsp of olive oil. Then remove onto a plate and set aside.
  2. Using the same pan heat it over a medium heat with olive oil.
  3. Add in the onion and cook for 2-3 minutes or until the onion becomes lightly translucent.
  4. Next add in the garlic, Bell pepper, paprika, cumin and chillies.
  5. Stir well and cook for a further 5 minutes.
  6. Turn the heat up slightly and add the mince back to the pan. Keep the pan hot enough so it fries rather than stews in juices. Stir regularly so it doesn't burn.
  7. Dissolve the beef stock to 200ml of hot water.
  8. Next add the stock and wine to the pan.
  9. Next add in the tomato can, then the marjoram, oregano, sugar and season with salt and pepper. Add in the tomato puree then stir well.
  10. Simmer gently over a medium heat. Allow it to come to a boiling point then stir well and reduce the heat again to a medium-low heat. Allow the meat and sauce to bubble gently for 25-30 minutes or until the sauce becomes thick and creamy looking. Stir occasionally. If at any point the sauce starts to dry out add a few tablespoons at a time.
  11. Next drain and rinse under running water the can of kidney beans and add them to the pan. Remove lid and bring the pan again to a gentle simmer and simmer for about 10 minutes. Add a little more water if the sauce is looking dry.
  12. Taste the chilli. Season with salt and pepper if needed.
  13. Cover with the lid and let it rest for 10 minutes.
  14. Serve with boiled rice and sour cream.

The most basic ingredients for this traditional chili include ground beef (con carne), tomato sauce, and chili powder (or more time-consuming fresh chili peppers). Other ingredients I typically include are diced onions, diced peppers, beans, canned diced tomatoes and cinnamon. It's a convenient prep-ahead option for those busy nights when you're juggling homework, sports practices, and other family commitments. During the cool fall and winter months, coming home to a satisfying bowl of chili con carne is the perfect warm-up. (The best-case scenario is slow cooker chilis like these.)It's good super-spicy or with just a touch of heat, can be made with all kinds of meat, and the longer it sits in the refrigerator, the tastier it seems to get. Saute meat, onions and garlic until done.

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