Recipe Details
Title B-Chilli con carne
Author Gordon Ramsay
Portions 6
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 619.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Onions, raw1 Large
Garlic2 Clove
Pepper, chilli, red, raw1 Medium
Thyme, fresh10 Gram
Oil, olive2 Tablespoon
Beef, mince, raw500 Gram
Cumin, ground1 Teaspoon
Paprika2 Teaspoon
Oregano, dried1 Teaspoon
Tomato, red, raw3 Medium
Tomato, tinned, chopped400 Gram
Stock, chicken, liquid200 Millilitre
Tomato, puree3 Tablespoon
Cinnamon, stick1 Unit
Bay leaf, dried1 Unit
Beans, kidney, tinned400 Gram
Salt, sea1 Pinch
Pepper, black1 Pinch
Cream, sour, cultured200 Millilitre
Rice, white, cooked1 Kilogram
Chives, fresh1 Cup US
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 618
Protein 56.77%
Other Carbohydrate 35.35%
Sugar 10.02%
Fat Saturated 54.26%
Fat Unsaturated 28.35%
Fiber 14.79%
Sodium 78.25%
Salt 81.35%
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Recipe Method
1. Sweat the chopped onion (or 2 banana shallots) and garlic, chilli (deseeded or keep half with seeds if you like it spicy) and thyme (leaves picked and roughly chopped) 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. 2. 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 roughly chopped tomatoes (or 1 beef tomato) and tinned chopped tomatoes and leave to cook down a little for about 5 minutes. 3. 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. 4. Once the sauce is beginning to thicken add the kidney beans (drained and rinsed) and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning. 5. Mix the chopped chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.
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