Chilli con Carne

Name: Chilli con Carne
Yield: Serves Four
Ingredients: 1 onion, finely chopped; 2 cloves garlic, crushed; ½ tablespoon flour; ½ tablespoon chilli powder; 1 bay leaf; pinch each of cumin, turmeric, dried oregano; pinch each of cumin, turmeric, dried oregano; pinch each of cumin, turmeric, dried oregano; 225 g/8 oz dried red kidney beans, soaked overnight; 225 g/8 oz lean pork; 225 g/8 oz lean stewing beef; 2 tablespoons bacon fat; 300 ml/½ pint beef stock; 3 tablespoons red wine; salt and freshly ground black pepper; salt and freshly ground black pepper; boiled rice

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

225 g/8 oz dried red kidney beans, soaked overnight
225 g/8

Main course

Method

Boil the kidney beans for 1–2 hours in the water in which they soaked until soft, adding more boiling water if necessary. Drain.

Cut the meat into small cubes. Melt half the bacon fat in a heavy-bottomed saucepan and in it brown the meat, frying only a few pieces at a time and lifting them out as they are done. If the saucepan becomes dry and very brown add a little wine, water or beef