Chilli Con Carne OAMC
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
4 trays
- Serves:
- 8
ingredients
- 3 lbs pork shoulder, cubed, fat removed
- 3 tablespoons malt vinegar
- 1 tablespoon sugar
- 8 tablespoons oil
- 2 bay leaves
- 2 pints water (note ( British pints are 20 ounces, versus 16 for American)
- 2 garlic cloves, crushed
- 2 chopped onions
- 2 green chili peppers, deseeded, chopped
- 2 teaspoons chili powder
- 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 2 teaspoons sesame seeds
- 6 tablespoons tomato puree
- 2 (14 ounce) cans tomatoes
- 2 (14 ounce) cans kidney beans, drained and rinsed
directions
- Season pork with vinegar and sugar. Leave to marinate 20 minutes.
- Heat oil in large, heavy-based pan. Fry meat 5 minutes until lightly browned.
- Add bay leaves and water. Simmer 1 1/5 hours until tender.
- Process garlic, onions, chillies until finely chopped.
- Drain liqud from the meat.
- 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.
- Cook, uncovered, for 20 mnutes, stirrion.
- Cool, dividing among foil trays, leaving headspace.
- Seal and label. Use within 6 months.
- Reheat from frozen, covered (400 F, 200 C, Gas 6) for 35 minutes.
- 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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RECIPE SUBMITTED BY
<p>Fat old hairy woman</p>