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Chilli Con Carne OAMC

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“Title is correct as spelled. This came from the October 1986 Home and Freezer Digest, a British magazine. Fills four 7x1/2 x 5x 1 1/4 inch (19x13x3 cm) foil trays. Naturally, use whatever containers you have.”
READY IN:
45mins
SERVES:
8
YIELD:
4 trays
UNITS:
US

Ingredients Nutrition

Directions

  1. Season pork with vinegar and sugar. Leave to marinate 20 minutes.
  2. Heat oil in large, heavy-based pan. Fry meat 5 minutes until lightly browned.
  3. Add bay leaves and water. Simmer 1 1/5 hours until tender.
  4. Process garlic, onions, chillies until finely chopped.
  5. Drain liqud from the meat.
  6. Add onion mixture, chilli powder, cayenne poepper,oregano, marjoram, sesame seeds, tomato puree, tomatoes and kidney beans. Stir well until all ingredients are well mixed.
  7. Cook, uncovered, for 20 mnutes, stirrion.
  8. Cool, dividing among foil trays, leaving headspace.
  9. Seal and label. Use within 6 months.
  10. Reheat from frozen, covered (400 F, 200 C, Gas 6) for 35 minutes.
  11. Obviously, if you are using plastic, don't stick the damned thing in the oven. (That was not part of the original recipe. That's me).

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