Saturday, June 15, 2013

Our dinner tonight - Chilli Con Carne from scratch!

2 onions,
2 large Portobello mushrooms,
2 fat cloves of garlic crushed,
splodge of vegetable oil
1 x 400g tins of chopped tomatoes and 1 can water,
1 tablespoon tomato puree,
500g good minced beef,
2-4 heaped teaspoons dried chilli flakes,
1 tsp cumin seeds,
1 tsp ground cumin,
1 tsp dried thyme,
1 tsp smoked paprika (pimentón),
1/2 bottle full-bodied red wine,
1 cans of red kidney beans,
1 bunch of fresh coriander (stalks & all) chopped,
a generous splash of Worcestershire sauce,
Suzy salt and Percy pepper (having an Ainsley moment)

What to do ...

- Finely chop the onion, slice the Portobello mushrooms and crush the garlic. 
- Gently fry in oil (with sprinkle of salt) for about 15 mins, until soft. Add the mince, turn the heat up to medium, and cook until the meat is browned.
- Then simply stir in the rest of the ingredients, incl. the chopped coriander stalks, reserving the leaves until later.
- Bring to the boil and then  simmer for 1 and a half hours, stirring regularly and adjusting the heat if necessary.
- Check and adjust seasoning with both Suzy salt and Percy pepper!! *
- Add the chopped coriander leaves, stir and serve with white rice and/or bread.

* To be fair ... I also bring out the chilli and red pepper jam at this point - that's another recipe for another day!

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