1 tbsp olive oil
500 g braising steak, cut into 2 cm pieces
1 red pepper, deseeded and cut into 2 cm pieces
1 green pepper, deseeded and cut into 2 cm pieces
bunch coriander, stalks finely chopped, leaves removed and reserved
400 g can chopped tomatoes
41 g mix for chili con carne
450 ml water
410 g can kidney beans, drained
150 g pack organic tortilla chips
75 g grated Mexican cheese
500 g braising steak, cut into 2 cm pieces
1 red pepper, deseeded and cut into 2 cm pieces
1 green pepper, deseeded and cut into 2 cm pieces
bunch coriander, stalks finely chopped, leaves removed and reserved
400 g can chopped tomatoes
41 g mix for chili con carne
450 ml water
410 g can kidney beans, drained
150 g pack organic tortilla chips
75 g grated Mexican cheese
method
1. For the chunky chilli base: In a large frying pan heat the oil, then brown the meat.
2. Remove and put to one side, then add the peppers and coriander stalks and cook for 2 - 3 minutes, return the meat.
3. Add the chopped tomatoes, chilli con carne mix and water. Bring to the boil, stirring occasionally.
4. Reduce the heat, cover and simmer gently for 11/2 hours, then add the kidney beans and continue to cook for a further 5 minutes.
5. Preheat the grill to a moderate heat.
6. Transfer the chilli con carne mix to a suitable ovenproof dish.
7. Top with the tortilla chips and grated cheese, flash under the grill until the cheese is golden and bubbly.
8. Serve with the guacamole, and soured cream.
2. Remove and put to one side, then add the peppers and coriander stalks and cook for 2 - 3 minutes, return the meat.
3. Add the chopped tomatoes, chilli con carne mix and water. Bring to the boil, stirring occasionally.
4. Reduce the heat, cover and simmer gently for 11/2 hours, then add the kidney beans and continue to cook for a further 5 minutes.
5. Preheat the grill to a moderate heat.
6. Transfer the chilli con carne mix to a suitable ovenproof dish.
7. Top with the tortilla chips and grated cheese, flash under the grill until the cheese is golden and bubbly.
8. Serve with the guacamole, and soured cream.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
