1 coriander
a small bunch, chopped, plus extra to serve (optional)
1 rice
to serve
1 mature
cheddar 100g, grated to serve
1 soured
cream 150g, to serve
1 beef
mince 500g
1 onion
1, grated and excess liquid squeezed out
1 mild
chilli powder 1 tsp
1 ground
cumin 1 tsp
1 breadcrumbs
50g
1 egg
yolk 1Method Step 1 To make the meatballs, put all the ingredients and plenty of seasoning in a bowl and mix really well with your hands. Roll into 30 walnut-sized meatballs. Step 2 Heat 1 tbsp olive oil in a deep non-stick frying pan. Cook the meatballs in batches until well browned all over, then scoop out onto a plate with a slotted spoon. Step 3 Add the onion to the same pan (along with a little more oil if needed) and cook for 8 minutes until softened and turning dark golden. Add the peppers and cook for another 8 minutes until they start to soften and colour. Step 4 Add all of the spices and herbs, and stir everything for a few minutes, letting the spices cook out a little. Add the chopped tomatoes, purée and stock, and bring to a simmer, stirring. Step 5 Simmer, uncovered, for 15 minutes until the mixture has thickened, then add the meatballs and kidney beans, and simmer for another 20 minutes. Stir in the coriander and serve with rice, cheese, soured cream and more coriander, if you like.
An easy chilliconcarne recipe, perfect for the whole family. I always love a Nigella tip, so I tested it out and used the gloves for chopping the onions, garlic and chilli in this recipe
No matter what you add to chill concarne the base of this dish is always beef mince, tomatoes, kidney beans, chilli peppers, paprika, cumin, garlic and onion
For the chilliconcarne, heat the oil in a medium frying pan over a low heat. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined
Velvety ChilliConCarne that will please your family and even a crowd. This chilli is one that I have adapted over time from testing recipes against others and have come to the conclusion that this version is one that my family and I absolutely love
1 tsp hot chilli powder. 1 tsp hot chilli powder. I doubt this recipe has any authenticity to it but it is a dish we enjoy, comfort food in one of its best forms
Finely chop the onion, garlic, pepper and chillies, removing any seeds. Add chopped tomatoes, tomato puree, cumin, coriander, Hendersons, chilli powder, bay leaf and cinnamon
2 teaspoon (level) hot Chilli powder. Add glass of wine gradually until it simmers down and crumble in the beef stock cube (you can also mix it in the with the red wine before hand and pour it in together)
This Is Very Similar In Appearance To a meat-feast pizza with the minced beef on top, but all the flavour from the Gran Luchito chilliconcarne takes this to another level
Fry up chopped garlic and onions (maybe even some chopped up peppers), brown mince (unless you're cooking it vegetarian style - see notes), add ground cumin, paprika and chilli powder (maybe a few other herbs and spices), add tinned tomatoes and cook until it seems like you think chilliconcarne should be, throw in a tin of kidney beans, season and serve
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