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How To make Chilli Con Carne

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You will love this recipe, it is wholesome, filling, delicious and home-made. My family and I love it, it has become one of our weekly favourites. Serves 5 people.
What you'll need: 
1 large onion (finely chopped)
3 garlic cloves (finely chopped)
1lb of ground minced steak
1/4 pint of red wine and 1/4 pint of beef stock
1 can of chopped tomatoes and 1 can of red kidney beans
2 tbsp tomato puree, and 2 tbsp cooking oil
1 tbsp chilli powder, less or more, according to your individual taste
1 tsp of ground cumin and ground coriander
a shake of worchestershire sauce
pinch of salt and black pepper, and fresh flat leaf parsley leaves to garnish
Heat the oil in a large saucepan, fry the onion until soft, then add the garlic. Cook for 2 minutes.
Increase the heat and add the minced steak, cook quickly, until brown in colour.
When the meat is brown, add the red wine, and cook through for 5 minutes. Next add the tomato puree, and stir thoroughly.
Next add the spices, the chilli powder, cumin and coriander.
Stir the spices into the meat mixture, then add the worchestershire sauce, the tin of chopped tomatoes and the beef stock, combine thoroughly.
Season with a pinch of salt and black pepper.
Cover with lid, and bring to the boil. When boiling, reduce heat and simmer for 30 minutes.
While the chilli is simmering, cook your favourite rice, following the instructions on the back of the packet.
When the chilli is nearly cooked, add the can of red kidney beans, fold into the chilli, and cook for a further 5 minutes.
Garlic bread is a perfect accompaniment to a good chilli. Cook according to the instructions on the packet. Remember, timing is everything.
There we have it, a delicious, filling, family chilli. Hope you enjoy it!
You dont have to use red wine if you dont want to, but I think it gives the chilli more depth of flavour.
This recipe can be adapted to your likes and dislikes, for instance, you could add more chilli powder, if you like it really hot and spicy .
This chilli can be cooked, chilled, and saved in the fridge for the next day. It actually tastes better, because all the flavours penetrate the meat.


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