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Chilli con Carne

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Ingredients

Minced meat (Beef) 500 gram

Red coloured bell pepper a large one

Onion a large one

Vegetable oil 2 tablespoons

Beef stock 1 cube (If powder 1 teaspoon)

Tomatoes peeled and chopped 5 large (you may use 500 gram tinned tomato pieces)

Tomato puree 2 tablespoons

Brown coloured raw sugar 1 teaspoon

Red kidney beans 1/2 kg. can

Chilli powder 1 teaspoon (2 teaspoon if you want it really hot)

Paprika powder (kashmiri chilli) 1 teaspoon

Cumin seeds powder 1/2 teaspoon

Majoram leaves dried 1/2 teaspoon

Yogurt or sour cream

Preparation

Clean, peel and chop the onion in dices.

Clean the red bell pepper, remove the inner side and seeds and chop it also into dices.

Chop the tomatoes and keep it aside. Better you peel the skin from the tomatoes. You can easily peel the tomatoes by making shallow ritz on the tomato skin using a sharp knife and blanching it in hot water for half a minute.

You can take canned tomatoes also. If so take a 1/2 kg can.

Now heat the vegetable oil in a thick bottomed pan, add the chopped or diced onion and saute it on medium flame stirring occasionally. Saute it till the onion pieces become translucent. Add the chopped garlic and mix well.

Add the diced bell pepper to the pan and saute.

Take the chilli powder, paprika powder, cumin powder and 1 teaspoon salt and mix them together to a fine paste adding 2 tablespoons of water.

Add the chilli paste to the sauted onion and mix well and stir continuously till you see oil separating from the paste.

Add the chopped tomatoes or canned tomatoes to the pan and mix well.

Now add the minced beef to the pan and fry it stirring continuously and cutting and breaking the lump using the edge of your spoon.

You must continue the frying and cutting the minced meat till all the pieces become small and uniform in size.

The meat should also be fried on all sides that the outside is browned and no red meat is visible from the outside.

Now add the beef stock (powder, cube or whichever you are using) along 500 ml water, mix it and add to the fried meat in the pan.

Add the brown raw sugar to the pan.

Add the majoram to the pan, mix well and allow to simmer on medium – low heat.

Allow to simmer and cook it stirring well till the desired consistency is achieved.

Now add the drained kidney beans to the pan, mix well and cook on low temperature for a few minutes more.

according to the thickness of the sauce you may add a bit more water or allow the excess water from the preparation evaporate till you achieve the desired consistency.

Remove from heat and allow to cool with the pan closed before serving.

Serve along with boiled rice and sour cream or yogurt.

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