Chile con carne

Yesterday I ate a chili con carne in the Tesco cafe.
It reminded me of how good the dish can be.
I ate it a lot as a student.
It’s easy peasy, and a cheap and a very appropriate slow cooker meal between the extravaganzas of Christmas and New Year.
In the following recipe, using stewing steak as well as minced beef I use fresh chili.
Ingredients:
1 tblsp rapeseed or olive oil
1 tsp smoked paprika
500g (1 1/4 lb) minced beef
500g (1 1/4 lb) stewing steak
400g canned diced tomatoes
1 Large onion, chopped
2 medium carrots
2 stalks celery, diced
1 red pepper diced
1 green pepper, diced
2 cloves garlic, crushed
1 (600g) jar passata
400g can kidney beans, drained and rinsed
1 tsp dried chilli flakes or red or green fresh chili’s if you prefer.
500 mls beef stock
1 tsp cumin
1 heaped teaspoon ground cinnamon
Sea salt
Freshly ground black pepper
400 g tinned chickpeas
800g chopped tomatoes
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 tablespoons balsamic vinegar
1 small bunch fresh coriander
400 g basmati rice
500 g natural yoghurt
Method:
a)    Heat oil in a frying pan and sauté onion and garlic until soft (2-3 minutes).
b)    Add mince, stewing steak, cumin and smoked paprika, stirring, until meat is browned.
c)    Place on paper towels to absorb oil.
d)    Transfer to slow-cooker.
e)    Add the seasonings, oregano, beef stock, tomato paste, beans, passata and tinned tomatoes.
f)     Cook, covered, on low for 8 hours.

g)    Serve with steamed rice, sour cream, freshly chopped coriander leaves on a bed of boiled rice, topped with grated cheddar cheese and with yoghurt on the side..

Published by Rob

Now 70, I'm getting back into website development and brand protection, as well as showcasing the delightful artistic talents of my beautiful wife Lynne. My projection will encompass a lifetime of database marketing, as well as the Christian democratic socialist ideals of my wife and I.

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