Mexican recipes
Chili con carne, with tomatoes and wine
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255 min
Serves 10
Mexican
Ingredients
- 2 lb ground beef (use shoulder, chuck or round steak) 905 g ground beef (use shoulder, chuck or round steak)
- 1 large onion, roughly chopped 1 large onion, roughly chopped
- 6 clove garlic (finely chopped) 6 clove garlic (finely chopped)
- 1 tbsp dried oregano 15 ml dried oregano
- 1 tbsp dried ground cumin 15 ml dried ground cumin
- 2 tbsp chili powder (adjust quantity to taste) 30 ml chili powder (adjust quantity to taste)
- 2 tsp fresh ground black pepper 9.9 ml fresh ground black pepper
- Salt to taste Salt to taste
- 3 cup fresh tomatoes (coarsely chopped) 720 ml fresh tomatoes (coarsely chopped)
- 1 cup tomato puree 240 ml tomato puree
- 1 cup beef broth 240 ml beef broth
- 1 cup red wine 240 ml red wine
- 1–2 tbsp honey 15–30 ml honey
- 2 can red kidney beans (rinsed and drained) 2 can red kidney beans (rinsed and drained)
- To serve To serve
- Grated cheddar cheese Grated cheddar cheese
- Sour cream Sour cream
- Chopped green onions Chopped green onions
Method
In a large skillet or cooking pot over medium to high heat add the ground beef and onion and cook stirring often, until brown. Use a wooden spoon to break up any lumps that form. Add the garlic and cook for 1 or 2 minutes more.
Add the oregano, cumin, chili powder, pepper and salt and cook for 2 minutes, stirring constantly.
Add the chopped tomatoes, tomato puree, beef broth and wine. Stir well, reduce heat to low and simmer covered for 3 to 3 1/2 hours, stirring every 30 minutes. If the sauce becomes too dry at any time, add more beef broth, wine or water and stir.
Add the honey, red kidney beans and simmer for 30 minutes more. Taste and adjust with more salt and pepper, to taste.
Serve chili in individual dishes topped with cheese and finely chopped spring onions, with sour cream on the side.
To get the most flavour out of the chili, cool and refrigerate overnight. This will allow the flavours to develop. To serve, reheat chili over medium heat or in the microwave.
Add the oregano, cumin, chili powder, pepper and salt and cook for 2 minutes, stirring constantly.
Add the chopped tomatoes, tomato puree, beef broth and wine. Stir well, reduce heat to low and simmer covered for 3 to 3 1/2 hours, stirring every 30 minutes. If the sauce becomes too dry at any time, add more beef broth, wine or water and stir.
Add the honey, red kidney beans and simmer for 30 minutes more. Taste and adjust with more salt and pepper, to taste.
Serve chili in individual dishes topped with cheese and finely chopped spring onions, with sour cream on the side.
To get the most flavour out of the chili, cool and refrigerate overnight. This will allow the flavours to develop. To serve, reheat chili over medium heat or in the microwave.
Cook's notes
To thicken chili that comes out too thin, add some yellow corn flour disolved in water and stir.
If your chili is too salty, add a potato and cook it for a while, then discard it. The potato will absorb a lot of the salt from the chili.
If your chili is too salty, add a potato and cook it for a while, then discard it. The potato will absorb a lot of the salt from the chili.
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