Sunday, September 03, 2006
Chilli con carne - for Mike
Feeds four (can be frozen).
Ingredients -
1 large onion*
500g of beef mince*
mushrooms
red or green peppers
1 tin kidney beans*
1 tin tomatoes*
garlic*
cooking oil (olive or vegetable or sunflower)*
tomato puree*
chilli powder*
dried chillis* (start with 3-5 of these until you know what you like. If you break these up they will add more heat than if left intact -wash your hands after)
red wine (half a glass)
fresh chillis
The asterisk indicates essential items. This is a very flexible and forgiving recipe that will give a slightly different outcome each time that you make it. The chilli aspect of it will vary depending on the combination of fresh and dried chilis and chill powder that is added. If you leave out the chilli element and add Italian spices and herbs and a bay leaf you have a respectable bolognese type sauce.
Don't be frightened to innovate.
Best cooked in a wok.
Cut the onion and fry in oil for five mins, add the meat and brown for ten mins on a medium to low heat with the lid on. Meanwhils chop the mushrooms & peppers, open the tomatoes and rinse the kidney beans.
When the meat is browned add the chilli powder (a light sprinkling over the meat so there is a thin layer), tomato puree, garlic and stir it all in. Put the oven on at about 180C. Cook for another five mins.
Add the remaining ingredients, stir in and cook for five more mins.
Put the whole lot into a ceramic or iron casserole dish with a lid and chuck it in the oven. After 45 mins give it a stir and turn the oven down a little if it seems very dry already and add a small cup of water if necessary.
45 mins later it will be ready, serve with cold lager beer and rice or tacos or on brown toast or any which way.
N.B. You can re-heat and eat this dish several times and the flavours just get better with every re-heating. I made one of these on thursday avo and we had it for dinner then, lunch on Friday and will have it for Sunday lunch today. I'll freeze what is left for a rainy day.
Ingredients -
1 large onion*
500g of beef mince*
mushrooms
red or green peppers
1 tin kidney beans*
1 tin tomatoes*
garlic*
cooking oil (olive or vegetable or sunflower)*
tomato puree*
chilli powder*
dried chillis* (start with 3-5 of these until you know what you like. If you break these up they will add more heat than if left intact -wash your hands after)
red wine (half a glass)
fresh chillis
The asterisk indicates essential items. This is a very flexible and forgiving recipe that will give a slightly different outcome each time that you make it. The chilli aspect of it will vary depending on the combination of fresh and dried chilis and chill powder that is added. If you leave out the chilli element and add Italian spices and herbs and a bay leaf you have a respectable bolognese type sauce.
Don't be frightened to innovate.
Best cooked in a wok.
Cut the onion and fry in oil for five mins, add the meat and brown for ten mins on a medium to low heat with the lid on. Meanwhils chop the mushrooms & peppers, open the tomatoes and rinse the kidney beans.
When the meat is browned add the chilli powder (a light sprinkling over the meat so there is a thin layer), tomato puree, garlic and stir it all in. Put the oven on at about 180C. Cook for another five mins.
Add the remaining ingredients, stir in and cook for five more mins.
Put the whole lot into a ceramic or iron casserole dish with a lid and chuck it in the oven. After 45 mins give it a stir and turn the oven down a little if it seems very dry already and add a small cup of water if necessary.
45 mins later it will be ready, serve with cold lager beer and rice or tacos or on brown toast or any which way.
N.B. You can re-heat and eat this dish several times and the flavours just get better with every re-heating. I made one of these on thursday avo and we had it for dinner then, lunch on Friday and will have it for Sunday lunch today. I'll freeze what is left for a rainy day.
