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Chilli con Carne
Chilli con Carne

Before you jump to Chilli con Carne recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, generally in the kitchen.

A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.

The kitchen alone provides you with many small ways by which energy and money can be saved. Natural living is something we can all do, without difficulty. A lot of it is simply utilizing common sense.

We hope you got benefit from reading it, now let’s go back to chilli con carne recipe. To cook chilli con carne you only need 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Chilli con Carne:
  1. You need large onion cut into small dice, about 5mm square
  2. Use red pepper cut into small squares
  3. Get garlic cloves minced
  4. Provide oil
  5. Use heaped tsp hot chili powder (or 1 level tbsp if you only have mild)
  6. You need smoked paprika
  7. Get ground cumin
  8. Get lean minced beef
  9. You need beef stock cube dissolved in 300 mL of water
  10. You need can chopped tomatoes
  11. Use dried marjoram
  12. Use sugar
  13. Prepare instant coffee
  14. Use tomato purée
  15. Prepare can red kidney beans
  16. Prepare plain boiled long grain rice, to serve
  17. Prepare soured cream, to serve
  18. Take tortillas
Steps to make Chilli con Carne:
  1. In a pan, on the hob over medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy, and slightly translucent.
  2. Add in the garlic, red pepper, hot chili powder or mild chili powder, smoked paprika, ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  3. Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
  4. Keep stirring for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  5. Make the sauce. Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  6. Add the can of chopped tomatoes. Add dried marjoram, instant coffee, sugar, and add salt and pepper to your taste. Add the tomato purée and stir the sauce well.
  7. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  8. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  9. Drain and rinse the red kidney beans in a sieve and stir them into the chili pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  10. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. Serve with soured cream, tortillas, cheddar on top and plain boiled long grain rice.

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