how to make chilli concani?

Answer 1

30 MINUTE CHILI CON CARNE

1 POUND GROUND CHUCK
1 CUP ONION - CHOPPED
1 TB OIL
1 LARGE CAN WHOLE TOMATOES WITH JUICE
8 OZ CAN TOMATO SAUCE
2 CUPS (15 1/2 OZ CAN) KIDNEY BEANS - DRAINED
1 TSP SALT
1/4 TSP PEPPER
2 1/2 TSP CHILI POWDER
2 1/2 TSP SUGAR

SAUTE ONION IN OIL IN LARGE SKILLET . REMOVE ONION - SET ASIDE. BROWN MEAT IN SAME PAN AND DRAIN. RETURN MEAT, ONION TO SKILLET AND ADD REMAINING INGREDIENTS. SIMMER 10 MINUTES

Answer 2

Servings: 6
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes


Ingredients
2 large Onions
700g lean stewing beef, fat removed and cut into 1-2cm cubes
5 garlic cloves, crushed
800g canned chopped plum tomatoes
2 green peppers, sliced
3 green or red chillies, chopped, seeds left in if you like your chillies fiery
2 tsp ground cumin
1 can red kidney beans, 400g
1 tsp brown sugar

To serve
125ml soured cream


Method


Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour - about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt .

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.



Add the cumin, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice,a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish. For added spicy kick, serve this dish with hot chilli sauce

Answer 3

Chilli Con Carne ( I hope you mean this)

Ingredients
Serves 1 increase ingredients again per person

Half pound (227g) Free Range and or Organic Beef mince not too lean
Half an onion finely chopped
1 fresh whole Jalapeno chillies - more if you like it hotter!
1 fresh whole habanero or scotch bonnet chili
2 teaspoons Cumin Powder
1 teaspoon smoky paprika
1 teaspoon hot chilli powder
1 tin chopped tomatoes
1 cup kidney beans soaked overnight or as per packet instructions. Half a tin can be substituted after draining.
2 tablespoons sundried tomato puree
3 cloves of garlic crushed
Bunch of fresh coriander leaves
One glass dry good red wine such as a bordeaux or burgundy
100g soured cream
Salt and Black Pepper
Method
Free range beef will always give the biggest flavour improvement over mass produced beef, organic if you can. Don't be tempted to buy extra lean mince as the fat in this as with many dishes is the medium which carries the flavour of both the meat and the spices, pick a different dish if you want low fat. For the Cumin it is best to start with wholes seeds and toast them on a hot frying pan until they crackle and then grind them with a pestle and mortar or grinder, if time does not permit this then make sure the powdered cumin is very fresh. Take two frying pans and start cooking in parallel, in one add the olive oil and start cooking the onions slowly until translucent. In the other pan turn the heat up very high ( the best pan for this is a cast iron pan ) we are going to sear the mince in small batches. This is an important process, a bit like searing meat for a casserole, the exterior of the mince is to be caramelised (or burnt a little) because later it is to be slow cooked on the hob which will break down this crust and create sublime slightly sweet browning to your chilli sauce. Now sear the mince on the high heat in small batches, season on all sides with salt and pepper, stir until cooked on all sides. Transfer to a plate when cooked. When the onions are cooked, add the paprika, cumin, chilli powder, and garlic, and stir fry for 2 minutes then add the wine, tomato puree, tomatoes and mince. stir and simmer on a low heat for one hour. You should only be getting 1 or two bubbles in the sauce if you have more turn it down. After 1 hour add the kidney beans and simmer for a further hour. The slow cooking brings out all the flavours of the meat and breaks down the acidity of the tomatoes. Add the whole chillies finely chopped for ten minutes at the end and then serve garnished with the coriander leaves and cream on the side. Chef's Tip: Make this dish 2 or 3 days in advance and keep in the fridge, the extra time allows the flavours to really mingle and mature

Answer 4

Fry some chopped onions and garlic till brown. Then brown some mince beef. When browned, add some chopped chillies, a beef stock cube and stir in. Stir in a can of chopped tomatoes and leave to simmer for 30 minutes. Add a chopped green pepper and kidney beans and simmer for a further 5-10 minutes.

Serve with rice and some sour cream.

Answer 5

or what about chilli cancorni

Answer 6

Follow one of the recipe above