Chili con carne
Chili con carne is an old time favorite recipe. Hot spicy chili beef and beans at it best!
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 green pepper, chopped
500g/1 lb lean beef mince
2 teaspoons ground paprika
½ teaspoon chili powder
1 small minced red chili
440g/14 oz canned tomato puree
125ml/4 fl oz beef stock
125 ml / 4 fl oz red wine
315g/ 10oz canned red kidney beans, drained and rinsed
freshly ground black pepper
vegetable oil for deep frying
4 tortillas
125g/4 oz sour cream
Method
Heat olive oil in a frying pan over a medium heat, add onion, garlic and green pepper and cook, stirring for 3 -4 minutes or until onion is soft. Stir in beef and cook for 5 minutes or until meat is brown.Add paprika, chili powder, cumin, chili, tomato puree, stock and wine to meat mixture, bring to simmering and simmer, stirring occasionally for 25 minutes or until liquid is reduced by half. Stir in beans and black pepper to taste and cook for 10 minutes longer.
Heat vegetable oil in a large saucepan, cook tortillas one at a time until golden. Drain on absorbent kitchen paper. Spoon meat mixture into tortilla and top with sour cream.
Alternatively, spoon over hot baked potatoes by cooking 4 large potatoes in the oven at 200°C/ 400°F for 1 hour or the microwave on HIGH for 15 minutes or until tender.
Cut a cross in the top of the potatoes and using a clean cloth push up. Spoon meat mixture over the potatoes and top with sour cream.