Čili kon Karne* Chili con Carne

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Uvek rado vidjen kod nas na stolu. Ovaj smo jeli u listovima zelene salate. I dodali malo kisele pavlake na vrh. 

Sastojci

1 Kašika ulja
1 veći luk
1 crvena babura
2 čena belog luka
1 kašičica čili pahuljica
1 kašičica aleve paprike
1 kašičica kima (cumin)
500 g govedjeg mlevenog mesa
1/2 l bistre supe ( može i kocka)
1 konzerva paradajza, sečenog
1/ Kašike suvog majorana
1 kašičica šećera
2 Kašike paradajz pire
450 g ( konzerva) pasulja
kisela pavlaka za serviranje

Priprema

Izdinstamo isečen luk i papriku., oko 5 minuta. Dodamo beli luk, kašičicu čili pahuljica, alevu papriku, i kim. Dinstamo. mešajući još 5 minuta

Malo povećamo temperaturu pa ubacimo mleveno meso, razdvajajući ga viljuškom.
Dodamo paradajz iz konzerve, paradajz pire, bistru supu, suvi majoram i so i biber.
Dinstamo oko 20 minuta. Sos treba sada da bude gust.

Uspemo pasulj i krčkamo još oko 10 minuta. Kada je čili gotov , ostavimo d astoji još oko 10 minuta.

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Chili Con Carne

One of our favourites and make it throughout whole year. We served this one with lettuce leaves and sour cream on top


Ingredients

• 1 tbsp oil
• 1 large onion
  
  

  
  

  
  
  

  
• 1 red pepper
• 2 garlic cloves, peeled
• 1 heaped tsp hot chili powder 
• 1 tsp paprika
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• 1 tsp ground cumin
• 500g lean minced beef
• 1 beef stock cube
• 400g can chopped tomatoes
• ½ tsp dried marjoram
• 1 tsp sugar
  
  

  
  

  
  
  

  
• 2 tbsp tomato purée
• 410g can red kidney beans
• we used lettuce leaves to spoon CCC on it

• sour cream, to serve

Create

Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks length ways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half length ways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.

Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chili powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown the 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. Keep stirring and prodding 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.

Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

1. 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. You should 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.
2. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli 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. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.