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Chilli con carne
Chilli con carne

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We hope you got insight from reading it, now let’s go back to chilli con carne recipe. You can have chilli con carne using 18 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Chilli con carne:
  1. Take 1 1/4 lbs lean ground beef
  2. Provide 1 large onion, chopped
  3. You need 3 cloves garlic, minced
  4. Take 3 tbsp tomato paste
  5. You need 1 cup beef stock
  6. You need 1 heap tbsp Mexican chilli powder
  7. Use 1 tbsp dried oregano
  8. You need 1/2 tbsp ground cumin
  9. Provide 1 1/2 tsp salt
  10. Prepare 1 tsp garlic powder
  11. Take 1/2 tsp hot paprika
  12. You need 1/2 tsp ground cinnamon
  13. You need 1/2 tsp onion powder
  14. Provide 1-28 oz can whole tomatoes
  15. Use 1-15 oz can kidney beans, rinsed
  16. Take 1-12 oz can sweet corn
  17. Take 1 tbsp molasses
  18. Take 1 tbsp maple syrup
Instructions to make Chilli con carne:
  1. Add a splash of veg oil to a medium pot on medium-high heat. Add the beef and fry for 10 - 15 minutes until thoroughly cooked and browned. Add the onion and continue cooking another 10 minutes until the onions start to caramelize and the meat starts to crisp.
  2. Stir the garlic and tomato paste into the pot and let cook for 2 minutes. Add the beef stock and let simmer until the stock's absorbed and the meat mixture is mostly dry again.
  3. Stir the spices into the pot. Give them a minute to warm through, then add the tomatoes. Crush them in your hand as you drop them into the pot, and be sure to add the tomato liquid from the can as well. Cover and turn the heat down to medium-low. Simmer for 30 minutes, stirring occasionally.
  4. Add the beans, corn and molasses. Simmer uncovered for 30 minutes, or until the chilli is no longer watery. Stir in the maple syrup and add extra salt as needed to finish.

Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned. In a large dutch oven over medium-high heat, heat oil. Season beef with salt and pepper. Working in batches, sear meat until golden brown, adjusting heat as necessary.

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