This is what I would call a family Chilli con carne, rather than a purist’s version that bans tomatoes and beans. It’s a joyous dish that is gloriously “everything free”, as indeed are nearly all of the accompaniments suggested Serving suggestions. Great debates break out about the merits of minced beef versus chopped beef and red peppers versus green, so not wanting to cause ructions, I’ve put in both as options.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 tbsp corn or nut-free vegetable oil||1 lb (450 g) lean beef, minced or cut into small cubes|
|2 onions, finely chopped||7 fl oz (200 ml) tomato puree|
|2 garlic cloves, finely chopped||7 fl oz (200 ml) water|
|1 red or green pepper, deseeded and diced||14 oz (1 X 400 g) can of red kidney beans, drained and rinsed|
|2 tsp hot chilli powder or 2 tbsp mild chilli seasoning||salt to season|
|1/2 tsp ground cumin|
Heat the oil in a flameproof casserole dish. Fry the onion, garlic, pepper, and spices gently for about 4 minutes, until the vegetables are softened and lightly golden.
Add the beef and fry until browned. If using mince, use a wooden spoon and turn constantly to break up any lumps.
Add the remaining ingredients and season to taste. Bring to the boil, reduce the heat, cover, and simmer gently for 1 hour, stirring occasionally. Remove the lid and continue to simmer until rich and tender, a further 1 hour, stirring occasionally to prevent sticking. Taste and re-season if necessary.
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