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Chilli Con Carne
We only like this relatively mild, and so if you like a hotter flavour, add more of a stronger chilli powder.
This is one of Wendy's Recipes
Ingredients 1lb (440g) minced beef
1 large onion, diced
6 cloves of garlic, finely chopped
1 x 170g tin of tomato puree
1 x 14oz (400g) tin chopped tomatoes
1 x 14oz (400g) tin red kidney beans,drained and washed
1 heaped tablespoon of flour
1/4 pint beef stock
1 large sweet pepper, deseeded and chopped
1 heaped teaspoon of MILD CHILLI POWDER
Salt and Pepper to season
1 teaspoon dried Mixed Herbs
A little oil or beef dripping (enough to cover the bottom of the casserole)  

Equipment 1 Flameproof Casserole  

Method 1. Place the oil or beef dripping into the casserole and heat it gently on the hob. Switch on oven and set to 150C.
2. Add the onion and garlic, and cook until starting to brown.
3. Turn the heat up and add the meat, brown it well, stirring constantly to avoid it sticking to the bottom of the casserole.
4. Sprinkle in the flour, mixed herbs, salt and pepper and chilli powder. Stir Well.
5. Add the tomato puree, stock, tin of tomatoes, kidney beans and chopped pepper. Stir Well.
6. Put the lid on the casserole, and transfer to the oven. Cook for 2 hours at 150C.  

Traditionally served with rice, but we like it with pasta.

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