Texan Chile con Carne

Name: Texan Chile con Carne
Prep time: 45 min
Total time: 45 min
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 kg (2 lb) brisket or braising beef; 4 garlic cloves, chopped; ½ teaspoon chilli powder; 250 g (8 oz) dried kidney beans, soaked overnight, or 2 x 432 g (14 oz) cans, drained and rinsed; 2 onions, sliced thinly; salt and pepper; 900 ml-1.2 litres (1½-2 pints) water or chicken or beef stock; 2 tablespoons oil; 2 tablespoons plain flour; ½ tablespoon ground cumin; 1 heaped teaspoon dried oregano

Preparation info

Serves
4-6

Difficulty
Complex
Ready in
45 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

A proper Texan-style chili (or chilli) con came is made with chunks of beef not mince, and is cooked long and slow to produce a magnificent dark stew. The seasoning can be made as hot as you like by increasing the quantity of chilli, but other spices add a subtler note.

Ingredients

1 kg (2 lb) brisket or braising beef
2 tablespoons pla

Europe
France
United Kingdom
Stew
Mediterranean

Method

Preheat the oven to Gas Mark 6/200°C/400°F. Cut the beef into 2.5 cm (1-inch) cubes, trimming