Naked Chili Con Carne

Naked Chili Con Carne
 
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This recipe was uploaded
by Le Chef Nu

 
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Ingredients

Ingredients
Method
 
  • 2x Onions - finely chopped
  • 2x Shallots - finely chopped
  • 4x Garlic cloves - cruched
  • 2x Red Peppers - diced
  • 2x Red Chillis - finely chopped seedless
  • 4x Sprigs fresh Thyme - removes leaves
  • 6x Tomatoes - diced
  • 800g tinned tomatoes
  • 800g Kidney Beans
  • 600ml beef stock
  • 1KG quality mince beef
  • 3ts ground cumin
  • 3ts paprika
  • 3ts Oregano
  • 2tbs mild chilli powder
  • 1ts marjoram
  • 3ts sugar
  • 4tbs tomatoe puree
  • 3 bay leaves or 2x bouquet garni tea bags.
Use a large deep pot so all the ingredients can cook and simmer together with a cover if possible and a separate pan to cook the mince only.

in a bowl add the following herbs together to make the "MIX" content:
chilli powder, paprika, cumin, thyme, oregano.
and prepare the hot beef stock too ready to be used.

- Put the pan on medium heat
- Put the large pot on medium heat and melt a good dose of butter or olive oil and cook the onions and shallots for 5 minutes stirring frequently. Then add the garlic, chillis and the "MIX" with the onions and shallots and mix well for a further 5 minutes stirring frequently not to burn anything.
- Now brown the mince in the other pan.
- Then add the mince to the large pot and stir in for a further 5 minutes.
- Add the chopped tomatoes, diced tomoatoes and tomatoe puree, cook down for 5 minutes - high heat for 5 minutes.
- Now add the stock, bayleaves or B. ganrie tea bags, Marjoram, sugar, salt and pepper to taste - bring to the boil and simmer covered for 20 minutes on low heat - stir every 5 minutes
- Then add the kidney beans, bring back to the boil and simmer uncovered for 10 minutes.

Once cooked - cover dish and leave to eat the next day!
You can eat this with boiled rice or bread or wraps or nachos with salsa and guacamole and/or grated cheese.

ENJOY!


Naked Chili Con Carne

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This recipe was uploaded by Le Chef Nu

 
 
This recipe must be made the day before and rest 24 hours! I have had lots of praise for my chilli using this recipe and I hope this is replicated with you! I am sure it will.
There is a lot of ingredients but is worth it and not that daunting really.

Method


Use a large deep pot so all the ingredients can cook and simmer together with a cover if possible and a separate pan to cook the mince only.

in a bowl add the following herbs together to make the "MIX" content:
chilli powder, paprika, cumin, thyme, oregano.
and prepare the hot beef stock too ready to be used.

- Put the pan on medium heat
- Put the large pot on medium heat and melt a good dose of butter or olive oil and cook the onions and shallots for 5 minutes stirring frequently. Then add the garlic, chillis and the "MIX" with the onions and shallots and mix well for a further 5 minutes stirring frequently not to burn anything.
- Now brown the mince in the other pan.
- Then add the mince to the large pot and stir in for a further 5 minutes.
- Add the chopped tomatoes, diced tomoatoes and tomatoe puree, cook down for 5 minutes - high heat for 5 minutes.
- Now add the stock, bayleaves or B. ganrie tea bags, Marjoram, sugar, salt and pepper to taste - bring to the boil and simmer covered for 20 minutes on low heat - stir every 5 minutes
- Then add the kidney beans, bring back to the boil and simmer uncovered for 10 minutes.

Once cooked - cover dish and leave to eat the next day!
You can eat this with boiled rice or bread or wraps or nachos with salsa and guacamole and/or grated cheese.

ENJOY!


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