Chilli con carne

Chilli con carne

Serves 4
Cuisine type: Mexican
Cooking time: More than 1 hour
Course: Main
Cooking method: fry
Season: All year round

Chilli con carne Chilli con carne can be served as hot as you like and comes recommended with tortilla wedges.
Chilli con carne can be served as hot as you like and comes recommended with tortilla wedges.
INGREDIENTS

3 small dried red chillies
1 cup (250ml) water
1 kg beef chuck steak
2 tablespoons olive oil
1 large (200g) onion, chopped
3 cloves garlic, crushed
1/4 teaspoon ground cinnamon
1/4 cup (60ml) dry red wine
2 x 425g cans tomatoes
1/2 cup (125ml) beef stock
1/2 cup (125ml) tomato paste
1/4 cup chopped fresh parsley
Tortilla wedges
1 tablespoon olive oil
6 x 20cm tortillas

METHOD

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.

Chilli con came can be made a day ahead.

Storage: Covered, in refrigerator

Freeze: Suitable.

Microwave: Not suitable.

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