1、Ultimate chilli con carne

For a more authentic chilli with a depth of flavour, use diced belly pork, beef steak and pancetta and slowly simmer

Ultimate chilli con carne recipe

Ingredients

Method

In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.
  • Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.
  • Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.
  • Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
  • Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.

  • https://www.truecookbook.com/recipe/ultimate-chilli-con-carne-8753/

    2、Chilli con carne soup

    This is a soupy version of a classic chilli - kept mellow so children can enjoy it too
    Chilli con carne soup recipe

    Ingredients

    • 1 small onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 tbsp vegetable oil
    • 500g lean minced beef
    • 410g can pinto or red kidney bean, drained
    • 400g cans chopped plum tomatoes
    • 700ml/1¼ pints hot chicken stock
    • large pinch of crushed dried chillies
    • 2 squares of dark chocolate (try Lindt 85%)
    • fresh coriander or parsley leaves and some grated gruyère, to serve

    Method

    1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
    2. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
    3. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

    3、Chilli con carne

    This great chilli has to be one of the best dishes to serve to friends for a casual get-together
    Chilli con carne recipe

    Ingredients

    • 1 tbsp oil
    • 1 large onion
    • 1 red pepper
    • 2 garlic cloves, peeled
    • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 500g lean minced beef
    • 1 beef stock cube
    • 400g can chopped tomatoes
    • ½ tsp dried marjoram
    • 1 tsp sugar
    • 2 tbsp tomato purée
    • 410g can red kidney beans
    • plain boiled long grain rice, to serve
    • soured cream, to serve

    Method

    1. Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
    2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
    3. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
    4. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
    5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
    6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
    7. Serve with soured cream and plain boiled long grain rice.

    4、Sara's chilli con carne

    Ideal for entertaining families with kids, this classic chilli dish is quick, hassle-free and great to have in the freezer
    Sara

    Ingredients

    • 2 tbsp olive oil
    • 2 large onions, halved and sliced
    • 3 large garlic cloves, chopped
    • 2 tbsp mild chilli powder
    • 2 tsp ground cumin
    • 2 tsp dried oregano
    • 1kg pack lean minced beef
    • 400g can chopped tomato
    • 2 beef stock cubes (we like Just Bouillon)
    • 2 large red peppers, deseeded and cut into chunks
    • 10 sundried tomatoes
    • 3 x 400g cans red kidney beans, drained

    Method

    1. Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.
    2. Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.
    3. To serve: Reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.

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