Easy Chilly Con Carne Recipe
This extraordinary stew must be one of the best dishes to
serve to companions for an easygoing social affair
kcal387 fat17g saturates6g carbs25g
sugars1g fibre6g protein36g
salt2.32g
Ingredients for preparing
• 1 tbsp oil
• 1 expansive
onion
• 1 red
pepper
• 2 garlic
cloves, peeled
1 stored tsp hot bean stew powder (or 1 level tbsp on the
off chance that you just have mellow)
• 1 tsp
paprika
• 1 tsp
ground cumin
• 500g lean
minced hamburger
• 1 hamburger
stock shape
• 400g can
slashed tomatoes
• ½ tsp dried
marjoram
• 1 tsp sugar
• 2 tbsp
tomato purée
• 410g can
red kidney beans
• plain
bubbled long grain rice, to serve
• soured
cream, to serve
Method for preparing
1. Prepare
your vegetables. Slash 1 huge onion into little dice, around 5mm square. The
least demanding approach to do this is to slice the onion down the middle from
root to tip, peel it and cut every half into thick matchsticks lengthways, not
exactly slicing the distance to the root end so they are as yet held together.
Cut over the matchsticks into flawless dice. Sliced 1 red pepper down the
middle lengthways, expel stalk and wash the seeds away, then slash. Peel and
finely hack 2 garlic cloves.
2. Start
cooking. Put your container on the hob over a medium warmth. Include the oil
and abandon it for 1-2 minutes until hot (somewhat longer for an electric hob).
Include the onions and cook, blending reasonably regularly, for around 5 minutes,
or until the onions are delicate, squidgy and marginally translucent. Tip in
the garlic, red pepper, 1 piled tsp hot bean stew powder or 1 level tbsp mellow
bean stew powder, 1 tsp paprika and 1 tsp ground cumin. Give it a decent mix,
then abandon it to cook for an additional 5 minutes, blending sporadically.
3. Brown
the 500g lean minced hamburger. Turn the warmth up a bit, add the meat to the
skillet and split it up with your spoon or spatula. The blend ought to sizzle a
bit when you include the mince. Continue blending and pushing for no less than
5 minutes, until all the mince is in uniform, mince-sized irregularities and
there are not any more pink bits. Ensure you keep the warmth sufficiently hot
for the meat to broil and wind up plainly dark colored, instead of simply stew.
4. Making
the sauce. Disintegrate 1 meat stock solid shape into 300ml boiling point
water. Empty this into the dish with the mince blend. Open 1 jar of slashed
tomatoes (400g can) and include these also. Tip in ½ tsp dried marjoram and 1
tsp sugar, if utilizing (see tip at the base), and include a decent shake of
salt and pepper. Squirt in around 2 tbsp tomato purée and blend the sauce well.
5. Simmer
it delicately. Convey the entire thing to the bubble, give it a decent mix and
put a top on the container. Turn down the warmth until it is tenderly gurgling
and abandon it for 20 minutes. You ought to keep an eye on the skillet every so
often to blend it and ensure the sauce doesn't get on the base of the container
or isn't drying out. In the event that it is, include two or three tablespoons
of water and ensure that the warmth truly is sufficiently low. In the wake of
stewing tenderly, the saucy mince blend ought to look thick, clammy and
delicious.
6. Bring
on the beans. Deplete and flush 1 jar of red kidney beans (410g can) in a
strainer and blend them into the stew pot. Convey to the bubble once more, and
delicately rise without the cover for an additional 10 minutes, including
somewhat more water in the event that it looks excessively dry. Taste a touch
of the stew and season. It will most likely take significantly more flavoring
than you might suspect. Presently supplant the top, kill the warmth and leave
your stew to remain for 10 minutes before serving, and unwind. Leaving your
bean stew to stand is truly vital as it enables the flavors to blend and the
meat.
7. Serve
with soured cream and plain bubbled long grain rice.
