Chilli con carne recipe
- Cuisine: USA
- Prep Time: 15 min(s)
- Cook Time: 1 hr(s) 15 min(s)
- Serves 6
Meaning "chilli with meat", this dish prompts fiery debate. Where and how the classic recipe originated is a controversial topic among various American states – although Texas, with chilli con carne (also known as chili) as its state dish, is arguably frontrunner for the title. Even more contentious is what makes the perfect "bowl o’ red". As the International Chili Society says, "Never has there been anything mild about chili".
Ingredients2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, chopped
2 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
2 tbsp plain flour
500g chuck steak, cut into 1cm cubes
500g ripe tomatoes, peeled, chopped
2 tbsp tomato paste
400g can red kidney beans, drained, rinsed
1 bunch coriander, leaves and stems chopped, plus extra leaves to serve
Chopped avocado and tomato, to serve
PreparationHeat oil in a large heavy-based saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until softened.
Add chilli, cumin, coriander, bay leaf, flour and beef and cook, stirring, for 4 minutes or until beef has browned.
Add tomatoes, tomato paste, kidney beans and 500ml water and stir until combined. Bring to the boil then reduce heat to low and cook, stirring occasionally, for 1 hour or until meat is tender.
Season with salt and pepper. Serve topped with chopped avocado and tomato and extra coriander leaves.
Photography by Alan Benson.
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