Tuesday, 4 February 2014
Food recipe for chilli con carne
first chop 3 medium onions, and cook until transparent, and soft. then add 1 lb of minced beef, 3 cloves of chopped garlic, and stir until beef is no longer pink. then add 10-15 shakes of tabasco [chilli sauce] or 2 chopped hot chillies [according to taste] cook for a further five minutes, add 500ml passata and 1 can chopped tomatoes, 15 shakes of lee and perrins sauce, half tea spoon sugar and my special ingredient 1 bay leaf. simmer on low for about 1 hour, just before serving add 1 can of drained kidney beans. serve with rice, couscous or wraps. enjoy from the chef.