Yummy foods
Wednesday, 1 October 2008 17:56![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
usuallyhats
I've just remembered I've got leftover chilli con carne for tea, yum yum yum, and the thought is making me very happy (I'm at work til 7.30 tonight, I need all the happy I can get). I typed up the recipe for someone last week, so I think I might as well post it here. It's my second favourite chilli recipe (my first favourite involves skinning approx. 9476 tomatoes and takes three hours so I don't make it terribly often) and is also nice with quorn mince instead of meat.
Chilli Con Carne
(from this Good Housekeeping cookery book, which is full of yummy stuff)
Serves 6
Ingredients:
30ml (2 tbsp) olive oil
225g (8oz) onions, peeled and finely chopped
3 celery sticks, finely chopped (I usually miss these out. Lazy Jenni is lazy.)
2 red chillies, deseeded and finely chopped
900g (2lb) minced beef
5-10ml (1-2 tsp) hot chilli powder, to taste
5ml (1 tsp) ground cumin
15ml (1 tbsp) tomato paste/purée
10ml (2 tsp) soft dark brown sugar
30 ml (2 tbsp) Worcestershire sauce
15ml (1 tbsp) dried oregano
300ml (1/2 pint) beef stock
two 400g (14oz) tins chopped tomatoes
400g (14oz) tin red kidney beans, drained
To serve:
soured cream or Greek style yoghurt
grated Cheddar cheese
1. Heat the oil in a large flameproof casserole or heavy-based pan, add the onions, chillies and celery and fry for about ten minutes until the onion is beginning to soften.
2. Increase the heat, add the minced beef and fry, stirring, for 10-15 minutes, or until the meat is beginning to brown.
3. Stir in the chilli powder, ground cumin and tomato paste; fry for 1 minute. Add the sugar, Worcester sauce, oregano, stock and chopped tomatoes. Bring to the boil, lower the heat, cover and simmer gently for 30 minutes.
4. Add the kidney beans and simmer for a further ten minutes.
5. Skim off the surface fat from the chilli; check the seasoning. Serve topped with soured cream or yoghurt and grated cheese on a bed of rice.
Chilli Con Carne
(from this Good Housekeeping cookery book, which is full of yummy stuff)
Serves 6
Ingredients:
30ml (2 tbsp) olive oil
225g (8oz) onions, peeled and finely chopped
3 celery sticks, finely chopped (I usually miss these out. Lazy Jenni is lazy.)
2 red chillies, deseeded and finely chopped
900g (2lb) minced beef
5-10ml (1-2 tsp) hot chilli powder, to taste
5ml (1 tsp) ground cumin
15ml (1 tbsp) tomato paste/purée
10ml (2 tsp) soft dark brown sugar
30 ml (2 tbsp) Worcestershire sauce
15ml (1 tbsp) dried oregano
300ml (1/2 pint) beef stock
two 400g (14oz) tins chopped tomatoes
400g (14oz) tin red kidney beans, drained
To serve:
soured cream or Greek style yoghurt
grated Cheddar cheese
1. Heat the oil in a large flameproof casserole or heavy-based pan, add the onions, chillies and celery and fry for about ten minutes until the onion is beginning to soften.
2. Increase the heat, add the minced beef and fry, stirring, for 10-15 minutes, or until the meat is beginning to brown.
3. Stir in the chilli powder, ground cumin and tomato paste; fry for 1 minute. Add the sugar, Worcester sauce, oregano, stock and chopped tomatoes. Bring to the boil, lower the heat, cover and simmer gently for 30 minutes.
4. Add the kidney beans and simmer for a further ten minutes.
5. Skim off the surface fat from the chilli; check the seasoning. Serve topped with soured cream or yoghurt and grated cheese on a bed of rice.