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By Mike Robinson of The Field
Saturday, 19 December 2009
Chile con carne is a great winter recipe
Chile con carne
Serves 6
Sear the beef in a big heavy pan in the oil. When the beef is browned but not cooked, take it out and put it to one side.
Add the onions, garlic, peppers and chillies to the pan and cook for 10 minutes.
Add the wine or stock, reduce it by half and add the tomatoes (both types).
Simmer for 25 minutes, then add the beef 10 minutes before serving.
Season well and serve with sour cream and chopped chives.
(You can add bitter chocolate at the end if you wish, but only a little.)
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