Chile con carne

Chile con carne

By
From
Encyclopedia of Food and Cookery
Serves
8

A Texan dish of beans and beef in a chilli sauce, now popular all over the US and in other parts of the world. The meat may be diced or minced, and the amount of chilli depends on the cook – although the original version was fiery.

Ingredients

Quantity Ingredient
2 tablespoons bacon dripping or butter
1 large onion, finely chopped
1 large clove garlic, finely chopped
750g stewing beef, minced or diced
425g tinned tomatoes
620g tinned kidney beans, drained
1/2 bay leaf
chilli powder, (to taste)
salt
pinch brown sugar

Method

  1. Melt fat in a large, heavy saucepan and cook onion and garlic gently until golden. Add beef and brown lightly.
  2. Chop tomatoes and add with the juice, beans, bay leaf, chilli powder, salt and brown sugar. Stir, cover tightly and simmer very gently for about 1 hour for minced meat, 1½ hours or until tender for diced meat. Discard bay leaf. Serve with tortillas or corn bread.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again