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How to make Chilli Con Carne

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Chilli Con Carne was first invented in San Antonio Texas and takes its name from the Spanish language meaning ‘Peppers with meat’. Geographically the ingredients and choice of meat may vary, but central to the dish is its wonderful infusion of taste and spices making this a house-hold favourite. This recipe will serve 6-8 people. Enjoy!
What you'll need: 
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
250ml/9fl oz red wine
1kg/2¼lb lean beef mince
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander, 1 stick cinnamon, 1 beef stock cube, Salt and freshly ground black pepper, 2 x 400g cans red kidney beans, rinsed and drained and 1 large bunch coriander leaves, roughly chopped
Heat up the oil in a large saucepan and add the chopped onion and garlic. Let them cook until they are soft.
Add in the mince and cook on a heat until it is brown ensuring that all the chunks are broken down and cooked through.
Pour in the red wine and boil for 2-3 minutes.
Add in the tinned tomatoes, tomato purée, chilli, cumin, coriander, cinnamon, and crumble in the stock cube. Season with salt and black pepper and bring to a simmer. Cover with a lid and cook over a gentle heat for about an hour, stirring occasionally until the mixture is rich and thickened.
Add in the kidney beans and coriander and cook for a further ten minutes.
Serve with rice, guacamole, sour cream and salad depending on your preference.
Chilli Con carne taste better a day or two after it’s cooked, the time allows for the flavours to develop. You may wish to refrigerate it and consume at a later date.
You can bag the mixture up and freeze if you wish.


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