Hello guys. Today I would like to show you how you can make chilli con carne. This spicy Mexican dish is often found on menus in American southwestern states. You may use any regular chilli peppers, the meal will still be great, or if you really want to fine-tune its flavour you may opt for chipotle or ancho chillies for the extra tinge. It is also optional to add other spices such as oregano.
Ingredients:
500 g minced beef
500 g tomatoes, chopped in pieces
450 g red kidney beans
250 g rice
1 large onion
2 cloves of garlic
1 red capsicum
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of hot chilli powder
1 teaspoon of marjoram
1 teaspoon of oil
1 tablespoon of beef stock powder
Chop the onion, garlic, and capsicum into small pieces. Heat the oil. Put the onion into the pan first and fry until it softens and then garlic, red capsicum, paprika, chili powder, and cumin. Fry for another five minutes, stirring thoroughly. Stir the minced beef into the mixture and fry until the meat is brown and there are no red pieces. Mix a teaspoon of beef stock powder with 1/4 liter of water. Add the water with beef stock, tomatoes, marjoram, salt, and pepper to the mixture. Bring to boil simmering gently. Reduce the heat to low and keep cooking for another twenty minutes, simmering and making sure nothing sticks to the bottom of the pan. Rinse the beans, add to the pan and bring to boil again. Keep cooking uncovered for another ten minutes. Try the taste and add more spices if you think it is necessary. Leave to cool down and stand for at least ten minutes. Your chilli con carne is now ready. Serve it with rice which you should boil separately. Bon appetit!
