Rachel Allen's Chili con carne
2 large onions
700g lean stewing beef, fat removed and cut into 1-2cm cubes
5 garlic cloves, crushed
800g tinned chopped 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 (400g) red kidney beans
1 tsp brown sugar
For serving:
125ml sour cream
2 tbsp coriander leaves, chopped
4 tbsp Cheddar cheese, grated
1. 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.
2. 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.
3. 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.
My version: I used orange and red peppers instead of green ones, simply because these were what I had in my hands. Secondly, I used again minced beef instead of cubed beef, it's not my fault minced beef was the only meaty thing left my local store when I got there :). According to my opinion, you don't really need to add any water while it simmers.
Valuation: great chili con carne recipe, almost as good as to beat Jamie's :). Brown sugar gives nice sweet after-taste.
Source: TV show "Rachel's Favourite Food"
