Chilli con Carne from The Times Cookery Book by Katie Stewart
This is a variation of a chilli con carne recipe that has been adapted for cooking in the oven. Trim the meat, discarding any fat, and cut into neat pieces. Heat the oil in a large frying pan. Peel...
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Ingredients
- ½ teaspoon salt
- 1 teaspoon castor sugar
- ½ pint (3 dl) stock
- 1 (15 oz) (425 g) tin peeled tomatoes
- 1 level tablespoon chilli powder
- 2 level tablespoons flour
- 1 medium onion
- 1 clove garlic
- 1 (15 oz) (425 g) tin red kidney beans
- 2 tablespoons oil
- 1½ lb (700 g) lean stewing steak
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