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Recipe: Chilli Con Carne
Similar Categories: Chilli, Con, Carne
3 small dried red chillies
1 cup water -- (250ml)
1 kg beef chuck steak
2 tablespoons olive oil
1 large onion -- (200g) chopped
3 cloves garlic -- crushed
1/4 teaspoon ground cinnamon
1/4 cup dry red wine -- (60ml)
tomatoes
1/2 cup beef stock -- (125ml)
1/2 cup tomato paste -- (125ml)
1/4 cup chopped fresh parsley
Tortilla wedges
1 tablespoon olive oil
1 6 x 20 cm tortillas
Combine chillies and water in pan, simmer, covered, about 15 minutes or until chillies are soft. Blend or process chilli mixture until smooth. Cut beef into 4cm pieces. Heat oil in pan, add beef in batches, cook, stirring, until beef is browned; remove. Add onion and garlic to pan, cook, stirring, until onion is soft. Add cinnamon, cook, stirring, until fragrant. Return beef to pan with wine, undrained crushed tomatoes, stock, paste and chilli mixture, simmer, covered, about 1 1/4 hours or until beef is tender. Simmer, uncovered, about 15 minutes or until thickened. Stir in parsley. Serve with tortilla wedges.
Tortilla wedges: Brush pan with a little of the oil, cook tortillas, 1 at a time, until lightly browned on both sides and slightly crisp. Cut tortillas into wedges.
Serves 4 to 6.
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