Home made chilli con carne can be served in many ways. In pita bread, in tortilla flats or accompanied by rice. Either way is simply delicious and full of nutrition. Excellent option for cold winter days. After having chilli con carne for lunch, it will keep you warm and with full stomach for many hours.
Prep Time: 10 minutes
Cook Time: 80-90 minutes
Ingredients:
- 500 g lean minced beef
- 2 onions - chopped
- 8 warm tortilla breads to serve or plain boild long grain rice
- fresh lettuce leaves to put into tortilla pockets
- 200 ml sour cream - best is 22%
- 3 cloves of garlic - chopped
- 5 Tbsp chopped chives
- 2 Tbsp dried oregano
- 1 tsp crashed chilli
- 1 tsp ground cumin
- 1 tsp dried marjoram
- 4 Tbsp tomato puree
- 500g can red kidney beans
- 1/2 red pepper - de-seeded and chopped
- 150 ml red dry wine
- 500 ml beef stock
- 400g tin of cherry tomatoes - chopped
- 7-8 Tbsp olive oil
- sea salt and freshly ground black pepper
- chopped parsley to garnish
Method:
1. Heat olive oil in a large skillet. Add garlic and onion. Stir a bit and cook for approx. 5 minutes. Add chopped red pepper.
2. Add oregano, chilli, marjoram, salt and pepper and cook for another 5 minutes.
3. Now add lean minced beef and keep stirring for at least 5 minutes, until all the mince is in uniform and there are no pink bits left. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. If needed you can add a bit more olive oil.
4. Once the meat turned brown, add red wine and cook for another 5 minutes. Then add beef stock, red kidney beans and chopped cherry tomatoes from the can, together with the souce and tomato puree. Stir well, reduce a bit the heat and leave to simmer for approx. 60-70 minutes until most of the sauce evaporates. You should stir ocassionally to make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If sauce evaporates too soon, add more beef stock. At the end of cooking, add chopped chives.
5. When chilli con carne is ready, remove the lid, turn off the heat and leave it to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to penetrate the meat.
6. Serve hot with tortilla bread or white long boiled rice. Garnish with chopped parsley leaves. If you decide for tortilla, remember to spread 1 Tbsp of sour cream on each tortilla and then put the mean, roll and enjoy delicious flavor.
ENJOY!!!
