Chilli Con Carne 21 Day Wonder Diet Day 2 Food

CHILLI CON CARNE (21 DAY WONDER DIET : DAY 2 )

Steps:

• Cook rice in medium saucepan of boiling water until tender; drain.
• Meanwhile, spray medium frying pan with cooking oil; cook onion and garlic over heat, stirring, until onon softens. Add beef and spices; cook, stirring, until beef is browned.
• Add undrained tomatoes, paste and stock; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Uncover; simmer about 10 minutes or until mixture thickens slightly. Stir in beans.
• Serve rice and chilli con carne topped with yogurt. Sprinkle with parsley.

COLA CHILLI CON CARNE

Steps:

• Chilli con carne.
• 1.Heat the olive oil in a pan and fry the onion and garlic until slightly browned.
• 2.Add the cumin and paprika and combine to coat the onions and garlic in the spices. Cook until fragrant (approximately 1-2 minutes).
• 3.Add the minced beef and brown for approximately 15 minutes.
• 4.Add the plum tomatoes, tomato purée and kidney beans. Crush the plum tomatoes with a wooden spoon, combine well and cook for a few minutes.
• 5.Add the finely chopped chillies, cola, oregano, sugar and cook, uncovered on a low heat for about half an hour until thickened and deep red in colour (stir frequently to avoid sticking to the pan).
• 6.Add the lemon juice and check seasoning.
• Spicy nachos.
• 1.Place the flour, baking powder and salt into a mixing bowl and combine.
• 2.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs.
• 3.Add the milk (or water) and mix until you form a dough. Cover with a damp cloth and leave to rest for 15 minutes.
• 4.Divide into 12 pieces and roll out each piece onto a floured surface to 35cm in diameter.
• 5.Cut into triangles.
• 6.Heat the vegetable oil until very hot. Shallow fry the nachos in batches for 3 minutes on each side.
• 7.Drain on kitchen paper and garnish with a pinch of smoked paprika.
• Rice.
• 1.Soak the rice for an hour in cold water then drain and discard the soaking water.
• 2.Add the rice to about 250ml boiling water, cover, reduce the heat to a very gentle simmer and cook until all of the water has been absorbed. Do not remove the lid during the cooking process.
• 3.When the rice has absorbed all of the water, remove from the heat and leave to rest for 5 minutes, keeping the lid on still.
• 4.Fork through the rice to separate the grains then serve.

DELICIOUS CHILLI CON CARNE

Steps:

• Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
• Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
• Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
• Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
• Serve over steaming hot rice.

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

CHILLI CON CARNE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if using (see tip at the bottom), and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavors to mingle and the meat.
• Serve with soured cream and plain boiled long grain rice.

CHILLI CON CARNE WITH CHORIZO

Steps:

• In a large saucepan, fry the onion in the oil over a medium heat until soft. Add the garlic and cook for 1 minute. Add the mince and cook until it browns, stirring to break up any clumps.
• Stir in the chilli powder and cumin, then add the tomatoes, stock, and tomato puree. Cover with a lid and simmer gently for 45 minutes, stirring often.
• Meanwhile, peel the skin off the outside of the chorizo and discard, then cut it into small cubes. Cook in a non-stick frying pan over a medium heat for 3-5 minutes until the fat starts to run out.
• Add the chorizo and fat in the pan to the mince, then add the sweet chilli sauce, pepper, and kidney beans. Simmer for another 10 minutes.
• Mix the cornflour with 2tbsp cold water, stir in and cook until simmering again.