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Chilli Con Carne
Ingredients
1.2kg/2½lb lean braising steak
30ml/2 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, finely chopped
15ml/1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups red wine
300ml/½ pint/1¼ cups beef stock
30ml/2 tbsp tomato purée (paste)
Fresh coriander (cilantro) leaves, to garnish
Salt and ground black pepper
For the beans
30ml/2 tbsp olive oil
1 onion, chopped
1 red chilli, seeded and chopped
2 x 400g/14oz cans red kidney beans, drained and rinsed
400g/14oz can chopped tomatoes
For the topping
6 tomatoes, peeled and chopped
1 green chilli, seeded and chopped
30ml/2 tbsp chopped fresh chives
30ml/2 tbsp chopped fresh coriander (cilantro)
150ml/¼ pint/⅔ cup sour cream
Details
Serves: 8
Method
1. Cut the meat into thick strips and then cut it crossways into small cubes. Heat the oil in a large, flameproof casserole. Add the onion and garlic, and cook until softened but not coloured. Meanwhile, season the flour and toss a batch of meat in it.
2. Use a slotted spoon to remove the onion from the pan, then add the floured beef and cook over a high heat until browned on all sides. Remove from the pan and set aside, then flour and brown another batch of meat.
3. When the last batch of meat is browned, return the first batches with the onion to the pan. Stir in the wine, stock and tomato purée. Bring to the boil, reduce the heat and simmer for 45 minutes, or until tender.
4. Meanwhile, for the beans, heat the olive oil in a frying pan and cook the onion and chilli until softened. Add the kidney beans and tomatoes and simmer gently for 20-25 minutes, or until thickened and reduced.
5. Mix the tomatoes, chilli, chives and coriander for the topping. Ladle the meat mixture on to warmed plates. Add a layer of bean mixture and tomato topping. Finish with sour cream and garnish with coriander.
VARIATION:- This stew is equally good served with warm tortillas instead of rice.
Energy 469Kcal/1963kj; Protein 42g; Carbohydrate 28.3g, of which sugars 11.2g; Fat 18.8g, of which saturates 6.8g; Cholesterol 106mg; Calcium 127mg; Fibre 8.1g; Sodium 523mg
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