This recipe is one that I have had for a few years now and I am sure that everytime I make it I add a different herb here, or a bit of wine there and so for me chilli con carne is never the same. I do have common ingredients I like to include such as red wine (often past the drinkable stage) and chilli flakes. So here is my take on chilli con carne:
Ingredients:
- 1 onion, diced
- 1 clove garlic, crushed
- 1 capsicum, diced
- 2 tomatoes, diced
- 2 t chilli flakes
- 1/2 c beef stock
- 1 c red wine
- 1/2 c tomato puree
- 1 400 g can chilli beans
- 1 t ground cumin
- 1 c frozen corn kernals
- Brown rice, cooked
- Sour cream, to serve
- Cheese, grated, to serve
Method:
1 Heat oil in a fry pan and fry onions, garlic, and brown mince. The add in tomatoes and capsicum and fry for a couple of minutes.
2 Add chilli beans, chilli flakes, cumin, tomato puree and corn kernals and cook for five minutes on high.
3 Add beef stock and wine and stir in. Once it begins to thicken turn down to a slow simmer for a couple of minutes. If it does not thicken and reduce then add 1 T of flour and stir in.
4 Serve atop rice sprinkled with cheese and sour cream.
Looks amazingly delicious 😁
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Thank you 🙂
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