Chilli con carne:

Chilli con carne:

PICTURE 25

Prep:           5 mins.

Cooking:      30 mins +.

Course:        Main

Serves:        4-6

Rating:         3:  Moderate

Find:

  • Small pack beef mince (400g)
  • Onion
  • Red capsicum pepper (or could be other colour)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can chopped tomatoes
  • 1 can red kidney beans (contents thoroughly rinsed with cold water through a colander to get rid of all of the red crap that you’ll find in the can…….)
  • Dried crushed chilli flakes (more convenient and easier to control the heat than fresh chillies)
  • Tomato puree
  • Red wine if you have it
  • Oil
  • Seasoning
  • A baked spud for each person, or a batch of rice, using Delia’s method.

Method:

  • Break up the mince with a fork as it drops into the pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the heat down to medium.
  • Chop the onion, pepper and garlic finely and soften in the pan with the mince for 5 mins – don’t allow the garlic to burn or it will turn bitter (and possibly even twisted as well….).
  • Add a can of tomatoes (chopped, preferably, but using normal will only require a swift thrashing…) and the thoroughly rinsed red kidney beans.
  • Pour in a glass or so of red wine and add a good squeeze or dollop of tomato puree. I use a chilli mill, grinding dried chilli seeds; it really does the biz without the need to mess about with fresh chillies.

If you MUST use fresh chillies, go to the loo FIRST, as even when you have washed your hands, the chilli residue that soaks into your fingers could easily cause you to have ‘an amount of discomfort’ in certain parts of your anatomy if you should not take the utmost care – and that applies to either gender.  Also, don’t try to put in contact lenses after dealing with chillies.  Alternatively, you could just call in the bomb disposal experts to deal with the chillies whilst you sit & watch. 

  • Leave the salt until you taste it later. Put the pan onto the lowest heat, lodge a lid half-way on and just simmer for about 30 mins, stirring as necessary to avoid it sticking.
  • Accompany this with Delia’s white rice or a baked spud and a salad.

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